Blueberry Whipped Cream Pie
A luscious blueberry whipped cream pie featuring a crisp baked shell, fresh blueberries, and a fluffy whipped cream topping, perfect for summer gatherings and berry lovers.
Ingredients
Instructions
- Blend sugar, salt, and cornstarch in a saucepan.
- Stir in boiling water and add 1 cup blueberries.
- Place over heat and cook with gentle stirring until mixture boils and becomes thick and clear, about 3 to 4 minutes.
- Remove from heat.
- Stir in butter and lemon juice.
- Cool until lukewarm, then gently fold in remaining blueberries.
- Cover and refrigerate until cold but not set.
- About one hour before serving, whip the cream until thick.
- Sift in confectioners sugar and continue beating until stiff.
- Spread whipped cream over the bottom of the pie shell, leaving it slightly higher around the edge.
- Spread blueberry filling evenly over the whipped cream.
- Refrigerate until ready to serve.
Tips & Substitutions
For a lighter texture, use heavy cream instead of whipping cream. If you don't have fresh blueberries, frozen can work in a pinch; just thaw and drain excess moisture before use. To amp up the flavor, add a teaspoon of vanilla extract to the whipped cream. This pie is best served chilled, so make it ahead of time for an easy dessert. Browse more American recipes for inspiration.
Serving Suggestions
Serve the pie chilled, garnished with additional fresh blueberries or a sprinkle of lemon zest for a pop of color. It pairs beautifully with Raspberry Fudge Bars for a delightful dessert spread. You can also serve it with a dollop of extra whipped cream on the side or a scoop of vanilla ice cream for added indulgence.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the whipped cream from becoming soggy, try to consume the pie within a day or two of making it. If you need to reheat any filling, do so gently on the stove, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Whipped Cream Pie contains roughly 379 calories, with 1g protein, 27g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 884mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can substitute other berries like raspberries or strawberries. Each will bring its own unique flavor to the pie, but keep in mind that the sweetness and tartness will vary, so adjust sugar accordingly.
How do I ensure my pie crust doesn't get soggy?
To prevent a soggy crust, pre-bake it until lightly golden and then cool before adding the whipped cream and filling. You can also brush the crust with a mixture of melted butter and egg white before baking for added protection.
What can I use if I don't have cornstarch?
If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour, though it may not thicken as well. Another alternative is arrowroot powder, which can also work well for thickening the filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).