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U.S. Highbush Blueberry Council

Blueberry Cream Pie

What’s better than a fluffy cream pie with a graham cracker crust? A Blueberry Cream Pie, of course. A deep, bright and beautiful layer of blue enlivens this cream pie. For a simple way to turn a plain pie into something extra special, our Blueberry Cream Pie is just the trick.


  • 2-1/2 cups frozen blueberries
  • 2 teaspoons cornstarch
  • 5 tablespoons sugar
  • 2/3 cup mascarpone cheese
  • 2/3 cup plain Greek yogurt
  • 1-1/3 cups nondairy whipped topping
  • 1 (9-inch) prepared graham cracker pie crust
  • Fresh blueberries, for garnish


  1. In a medium saucepan combine frozen blueberries, cornstarch and 2 tablespoons of the sugar.  Stir.
  2. Cover; cook over low heat , stirring occasionally, until berries thaw and the mixture starts to simmer, 5 to 7 minutes; remove lid.
  3. Boil until thickened 1 minute; set aside. Let cool to room temperature.
  4. When blueberry mixture is cool, prepare pie.  In a medium bowl, combine mascarpone cheese, yogurt and remaining 3 tablespoons sugar.  Beat with electric mixer until smooth.  
  5. Fold in whipped topping. Spoon half of the mixture into the pie crust. Spread with the cooled blueberry mixture.  
  6. Carefully top with dollops of the remaining cheese mixture; spread carefully over blueberry mixture to cover.  
  7. Chill until set, about 5 hours.  Garnish with fresh blueberries.

Number of servings (yield): 8

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