Blueberry Cream Pie, Two Ways


My stepmother recently had a birthday, and she loves pie. Almost every year I make her some sort of pie and bring it to whatever restaurant we’re dining in and make them serve it for dessert.

This year I thought I’d experiment and try and make up a pie, and see how it turned out. I burnt the first crust, so it turned into 2 pies. And since I thought I could do better, it became 2 different pies. 🙂

They are both really yummy. And, pretty damn simple, too. They are the same, except for one simple step. So, I’ll list one recipe with a variation.


  • 12 full graham crackers
  • 5 tbls. butter, softened
  • 1/4 cup sugar
  • 2 pints of blueberries
  • 1 15 oz. can sweetened condensed milk
  • 3 eggs


  1. Preheat oven to 350 F.
  2. Combine graham crackers, butter, and sugar in a food processor, and pulse until well combined.
  3. Pour mixture into a pie pan and press in place with your hands.
  4. Pop into oven and bake for about 10 minutes…be sure to keep an eye on it cause every oven is different, and as you can see, I burnt my first crust. (it was still delicious).
  5. Set aside to cool.
  6. FOR THE PURPLE PIE: combine one pint of blueberries with the can of sweetened condensed milk in a blender and pulse until well combined. FOR THE NON-PURPLE PIE, SKIP THIS STEP AND PROCEED TO THE NEXT STEP
  7. Pour (condensed milk and blueberries) into a pot and place over a medium flame.
  8. Add the eggs and bring to a low boil.
  9. Add remaining blueberries.
  10. Pour into the crust.
  11. Refrigerate at least 2 hours.
  12. Eat.FullSizeRender 16.jpgIMG_4535

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