Blueberry Cream Pie

This is another favorite Summertime pie I make when fresh blueberries are affordable. Fortunately, when they are too pricey, I've used frozen berries with excellent results as well. There are two versions I'm including here. One is the original recipe (use the link) and the other is my 'lighter' sugar-free invention that turns out every bit as delicious but a bit more diabetic and calorie friendly.

Also note, I make a graham cracker crumb crust instead of the called-for vanilla wafers. I've tried the wafer one but decided the graham cracker crust is tastier. Additionally, I do not discard the berry pulp but use it in the topping.. you could use them for smoothies, instead, if you want.

Click 'here' to make the very delicious original or proceed to:

♥ Mama's Lighter Blueberry Cream Pie ♥


1¼  c graham cracker crumbs
  ¼  c Splenda
    c butter or margarine, melted
  • Combine the ingredients: press onto bottom and sides of 9" pie plate. 
  • Bake at 375° 8-10 min or til crust just begins to brown. Set aside to cool.



¼ c Splenda
3TB flour
Pinch salt
1 c milk
3 egg yolks, beaten
3 TB butter  or margarine
1 tsp vanilla extract
1 TB Splenda (or erythritol + tsp white stevia pwdr)
  •  In a saucepan, combine Splenda, flour & salt. Gradually whisk in milk: cook & stir over medium heat til thickened & bubbly. Cook & stir 2 min more.
  • Gradually whisk 1 c hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 min stirring occasionally.
  • Pour into crust; sprinkle with the 1 TB Splenda. Chill 30 min or til set. Meanwhile make Topping..



5 c fresh blueberries*, divided (may use frozen berries, rinsed & drained)
c Splenda
2 TB cornstarch
  • Crush 2 c blueberries in medium saucepan; bring to boil. Boil 2 min, stirring constantly.
  • Drain berries in a sieve over a measuring cup, pressing gently, collecting the juice. Add water or fruit juice (i.e. apple, blueberry, white grape) if necessary to measure 1 cup. Reserve pulp.
  • In a saucepan, combine Splenda & cornstarch. Gradually stir in blueberry juice & then reserved pulp; bring to a boil. Boil 2 minutes, stirring constantly.
  • Remove from heat; cool 15 minutes. 
  • Gently stir in remaining berries; carefully spoon over filling.
  • Chill 3 hrs or til set. Store any leftovers in fridge.

Quick Tip: If you don't want to heat up the kitchen you can easily 'bake' the crust in a microwave oven. Cook on full power 1 - 2½ minutes, or til firm. Time will vary depending on your microwave oven watts. Mine is 1150 watts and takes 1½ minutes.

If your microwave doesn't have a carousel be sure to give the pie plate a half turn halfway thru the cooking time.

* I like to use 3 c fresh (18oz container) and 2 c frozen, using the frozen berries for the juice extraction part of the recipe. Alternately, you can skip the 2 c berry crushing/juicing part & simply purchase some blueberry juice (using 1 cup of it).

**You can also experiment using vanilla instant pudding in place of the custard-y pudding made from scratch.

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