With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream. And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too.
A thrilling Blueberry Cream Pie made easy with store-bought ingredients. (All photos credit: George Graham)
Who knew that a magnificent Blueberry Cream Pie recipe could be so easy? My sister-in-law Rhonda Waldrop did, and she recently introduced me to this original one-of-a-kind cream pie. Rhonda has a legendary sweet tooth and is blessed to have a bevy of Lake Charles friends who can bake with the best of them. It was this Blueberry Cream Pie from Jacquetta Fontenot that sent me on the search for the recipe to share with you.
With this Blueberry Cream Pie recipe, the pie shell is the only thing that bakes and makes this a candidate for the world’s easiest dessert.
Other than pre-baking the pie shell, the rest is a cinch of just assembling the store-bought ingredients. Even the blueberries come from a can of pie filling, and while I typically opt for fresh berries, the smooth texture of the canned filling is one of the keys to this recipe.
The beauty of this Blueberry Cream Pie is in its simplicity and the balance of flavors that resemble cheesecake, but with a cream pie consistency. And I like how the bananas provide a flavor foundation that launches the punch of blueberries to lofty levels.
My friend and home cook Candi Lee is a huge fan of this dessert, and it is her favorite pie recipe on Acadiana Table. Like her, try this thrilling new Blueberry Cream Pie recipe, and I promise you a hill of compliments and a mountain of praise.
- 2 (9-inch) deep-dish pie shells
- 2 large ripe bananas, thinly sliced into rounds
- 1 (8-ounce) package cream cheese, softened
- 1 stick margarine or unsalted butter, softened
- ¼ cup confectioner’s sugar
- 1 teaspoon vanilla
- 1 (16-ounce) package whipped topping, such as Cool Whip
- 1 (21-ounce) can blueberry pie filling
- Sprigs of mint, for garnish
- In a preheated 350ºF oven, bake off the pie shells until flaky and browned, about 15 minutes.
- Divide the sliced bananas between the 2 shells and layer the bottom.
- In a mixing bowl, add the cream cheese and butter and using the back of a fork, blend the two together. Add the sugar, vanilla, and the Cool Whip, and mix to combine thoroughly. Divide the mixture between the 2 pie shells and layer on top of the bananas.
- Add half the blueberry pie filling on top of each pie being careful to maintain an edge of cream topping between the filling and outer crust.
- Refrigerate for 2 hours and serve garnished with a sprig of fresh mint.
A sweet slice of heaven!
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