Blueberry Cream Pie

Blueberry Cream Pie

Barbara 1

"Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory."


50 m servings 160 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  2. In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  3. Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  4. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 36 Ratings


This is an EXCELLENT old-fashioned recipe. I can understand why this got a few bad reviews-it's a tad complicated to put together the first time around. Here's my 2cents worth to make this pie...

Yummy! My husband said it was the best blueberry pie he'd ever eaten. Don't expect "meringue" it is more of a thin meringue-like layer. Also the "layers" aren't that thick which is where some...

I made this pie twice - the first time I did it while I was on vacation at a friend's house. He did not have a stand alone mixer, so I incorporated the eggs and sugar with a hand mixer and stop...

This is a great recipe, I received rave reviews for this pie. Loved how it all separated into 3 different layers. Will Make this Again...

This pie did not come out well at all. There was hardly any custard in it, and although it looked good when it came out of the oven, as it cooled it went flat! It tasted ok, but not a keeper for...

This is probably the best tasting blueberry pie we have ever had and I will definitely make it again. However, it doesn't look very appetizing because the meringue gets dark even though I tente...

Thank you so much for sharing your recipe! What a fabulous pie!

I followed the recipe and it did not turn out with a custard. There was a little bit of meringue on top. I don't know what I did wrong. It sounded so good but, it turned out more like a cobbler.

I never did get the sugar to dissolve completely into the egg. I tried FOREVER! But it didn't matter because it turned out great. It didn't have the distinct layers as I guess its supposed to, b...