Blueberry Custard Pie
This delicious blueberry custard pie is an easy no-bake dessert. It features a buttery graham cracker base, a creamy vanilla custard, and a vibrant blueberry topping.
I love this recipe because it’s easy to make, and you can use fresh or frozen blueberries. That way it can be made all year round! I used this blueberry cake filling recipe for the topping.
I’ve paired it with a simple vanilla custard, super similar to creme patissiere, but with added cream. Blueberry and custard are a winning combination. Not just with the flavors, but also with the color contrast. The blueberry topping stands out beautifully against the creamy yellow custard.
Ingredients
Here’s what you need for this no-bake blueberry pie.
Graham cracker crust
This is an easy no-bake crust, where the graham cracker crumbs are stuck together with melted butter.
- Graham crackers – I use honey maid graham crackers
- Powdered sugar
- Melted butter
Vanilla custard
- Whole milk
- Heavy cream (or use more milk instead)
- Large eggs
- Vanilla paste or extract
- Granulated sugar
- Cornstarch
- Salt
- Butter
Blueberry topping
- Fresh or frozen blueberries
- Lemon juice and zest
- Granulated sugar
- Cornstarch
- Vanilla
- Salt
See recipe card for quantities.
Instructions
Add the graham crackers and sugar to a food processor and blend into fine crumbs.
Blend in the melted butter to create a thick and crumbly mixture.
Press the mixture into a 9-inch pan.
Use a cup or spoon to smooth it out.
Place the crust into the refrigerator while you make the custard.
The custard
Heat the milk and cream in a medium saucepan until steaming.
In a large bowl, whisk the eggs, cornstarch, vanilla, sugar, and salt together.
Drizzle the hot milk mix into the egg mixture slowly while whisking. Once all combined, pour back into the saucepan.
Place it over medium heat. Whisk it continuously as the mixture comes to a boil and thickens.
Once the mixture is bubbling and thick, lower the heat to medium-low heat and let it boil for two minutes, whisking the whole time.
Take it off the heat and whisk through the butter.
Let the custard cool slightly, then pour it into the graham cracker base.
Place it in the refrigerator to cool further. While it’s chilling, begin the blueberry filling.
Blueberry topping
In a medium saucepan, combine cold water and cornstarch. Mix it into a slurry.
To this, add the blueberries, sugar, lemon juice, vanilla, and salt.
Place the saucepan over medium-low heat and stir regularly as the mixture begins to warm up.
As the mixture boils, it will thicken, become jelly-like, and lose its cloudy appearance.
Let it boil for a full two minutes, stirring continuously, before taking it off the heat.
Once thickened, take it off the heat and cool for 10 minutes.
Scoop it onto the cooled custard. Place the pie back in the refrigerator and chill for at least 5 hours or overnight.
Serving
The pie is best served chilled. The first slice can be tricky to cut neatly with a graham cracker crumb. However, the following slices will be easier to cut.
Variations
- Berries – This pie can be made with other berries too! Raspberries, cherry cake filling or strawberry filling will work brilliantly too.
- Flavored custard – A little orange zest, lemon zest or a hint of cinnamon can be added to the custard to add extra flavor. This rhubarb custard pie uses an orange-scented custard, and it’s delicious!
Storage
Leftover pie can be stored covered in the refrigerator for up to 4 days. This pie isn’t suitable for freezing.
Related
Looking for other recipes like this? Try these:
Blueberry Custard Pie
This delicious blueberry custard pie is an easy no-bake dessert with creamy vanilla custard and vibrant blueberries.
Ingredients
Graham Cracker Base
- 165g (around 10 ½ sheets) graham crackers
- 2 Tablespoons powdered sugar
- 85g (6 Tablespoons) unsalted butter, melted
Vanilla Custard
- 360g (1 ½ cups) whole milk
- 120g (½ cup) heavy cream (or use more whole milk instead)
- 100g (½ cup) granulated sugar
- 5 tablespoons cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons cold butter
Blueberry Filling
- 450g (1lb) fresh or frozen blueberries
- 50g (¼ cup) granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Graham Base
- Add the graham crackers and sugar to a food processor and blend into fine crumbs. Alternatively, manually crush the crackers if you don't have a food processor.
- Blend in the melted butter to create a thick and crumbly mixture.
- Press the mixture into a 9-inch pie pan. Use your fingers or a measuring cup to press it in and around the edges.
- Use the back of a spoon to smooth it out for a clean look.
- Place the crust in the refrigerator for at least 30 minutes.
Custard
- Heat the milk and cream together in a medium saucepan until steaming.
- Whisk the eggs, cornstarch, vanilla, sugar, and salt in a large bowl.
- Drizzle the hot milk into the bowl of egg mixture slowly while whisking. Once all combined, pour it back into the saucepan.
- Place it over medium heat. Whisk it continuously as the mixture comes to a boil and thickens.
- Once the mixture is bubbling and thick, lower the heat to medium-low heat and let it boil for two minutes, whisking the whole time.
- Take it off the heat and whisk through the cold butter.
- Carefully pour the custard into the graham cracker base.
- Place it in the refrigerator to cool further. While it's chilling, begin the blueberry filling.
Blueberry filling
- In a medium saucepan, combine 2 tablespoons of cold water with the cornstarch. Mix it into a slurry.
- Add the blueberries, sugar, lemon juice, zest, vanilla, and salt.
- Place the saucepan over medium-low heat and stir regularly as the mixture begins to warm up.
- As the mixture boils, it will thicken, become jelly-like, and lose its cloudy appearance. Let it boil for around 2 minutes, stirring continuously, before taking it off the heat. The cornstarch must be cooked through properly, or the filling can lose its thickness.
- Let it cool for 10 minutes, then scoop it onto the custard. Place the pie back in the refrigerator and chill for at least 5 hours or overnight.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 309Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 66mgSodium: 290mgCarbohydrates: 44gFiber: 2gSugar: 28gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
This pie tastes as impressive as it looks. I will definitely be making this again, thanks for the recipe
Thank you for making it! 😀
Hi Elian, I just made this and did not see any where in the instructions when to add the lemon zest?
Hey Janice, thanks for letting me know. that should be along with the lemon juice in the blueberry filling. Sorry I missed it! Have added it in now.
As a lover of blueberries and custard, I had this recipe saved for a long time and am so glad I finally made it.
Trying out some east Asian flavor profiles, I added some almond extract to the custard alongside the vanilla, which worked great.
A mistake of my own doing was fiddling with the custard ratios before trying the original. I upped the starch and added an extra egg yolk but only a splash of extra milk seeking a richer custard. The result was a lumpy mashed potato consistency instead of just thickening.
To salvage it I mixed in the butter (maybe milk would’ve helped) and dumped the result it into the pie base, smoothed it with a knife, and proceeded as normal. The result was a thicker, yellower, and eggier custard similar to a Portuguese / Hong Kong-style Egg Tart but still looked and tasted great.
I usually hate when people comment on a recipe saying they made it, but then list all the things they changed and it’s like they didn’t really make it at all. BUT. I used frozen summer blackberries instead of blueberries and I used my go-to sourdough pie crust that I use for everything. It’s chilling now but I tasted each element as I went haha. So delicious thank you so much for your blog and recipes!
Elien! I forgot to add the butter at the end of the custard step ugh! Do you think it will still be alright?
Yup! The butter just makes it richer, but it will be totally fine without 🙂