We used a combination of raw and cooked blueberries in the filling of this pie to showcase the deliciousness of this ripe summer fruit. Raw blueberries added juicy pops of tartness, while the cooked puree provided a jammy sweetness.
Blueberry Cream Pie
Serves 8 to 10For the Crust
- 12 whole graham crackers, broken into pieces (6 1/2 ounces)
- 2 tablespoons sugar
- Pinch table salt
- 6 tablespoons unsalted butter, melted
For the Filling
- 1/2 cup (3 1/2 ounces) sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon table salt
- 1 1/2 pounds (about 4 3/4 cups) blueberries, divided
- 1 tablespoon lemon juice
For the Topping
- 8 ounces cream cheese, softened
- 1/4 cup (1 3/4 ounces) sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
For the Crust
Adjust oven rack to middle position and heat oven to 325 F.Process cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine, about 3 pulses. Add melted butter and pulse until combined, about 8 pulses.
For the Filling
Meanwhile, whisk sugar, cornstarch, and salt in a medium saucepan until no lumps of cornstarch remain. Process 2 cups blueberries in clean, dry work bowl until smooth, about 2 minutes, scraping down sides of bowl as needed.Strain puree through fine-mesh strainer into sugar mixture in saucepan, pressing on solids to extract as much liquid as possible; discard solids. Whisk puree into sugar mixture until combined.
Bring puree mixture to simmer over medium heat, whisking frequently. Continue to cook, whisking constantly, until whisk leaves a trail that slowly fills in, about 1 minute longer.
For the Topping
Using a stand mixer fitted with whisk attachment, whip cream cheese, sugar, and vanilla on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed. With mixer running, slowly pour in cream and whip until stiff peaks form, 1 to 3 minutes, scraping down bowl as needed.Fit a large pastry bag with a large closed star tip. Using a small spatula, apply three vertical stripes of reserved puree up the sides of the pastry bag. Fill the pastry bag with topping. Pipe rosettes (spiraling from inside out) in concentric circles over the surface of the pie, covering filling. Pipe stars in any gaps between rosettes. Refrigerate pie for at least 4 hours, up to 24 hours. Serve.