Light and fluffy blueberry cream filling and luscious blueberry topping nestled in a buttery Biscoff cookie crust!
I’ve often said that blueberries are best when cooked or baked. It’s not until they undergo a little heat that they can reach their FULL flavor potential. That’s why they’re one of my favorite berries to bake with.
With that being said, I’m pretty certain that I have the perfect summer blueberry dessert that’s GUARANTEED to please those tastebuds of yours…
Why You MUST Make This Blueberry Cream Pie
Homemade Blueberry Topping: Nothing beats homemade blueberry topping that’s BRIMMING with fresh blueberries. This definitely ain’t your typical store-bought canned blueberry filling which contains more gel than berries. It’s sweet, slightly tart, and spiced with a dash of cinnamon to enhance the natural flavor of the blueberries.
Light and Heavenly Blueberry Cream Filling: This light and fluffy cream filling is infused with just the right amount of blueberries, thanks to the homemade blueberry topping.
Crisp Biscoff Cookie Crust: Biscoff cookies lend a buttery richness and caramelized flavor that you just can’t get with ordinary graham crackers. When paired with the creamy blueberry filling and topping, you get the most blissful experience imaginable.
Easy and Mostly No-Bake: With simple ingredients, straightforward instructions, and barely any baking involved, this pie comes together in very little time. It’s also a great make-ahead dessert!
Tips for Making This Heavenly Blueberry Cream Pie
Chill the Crust: BEFORE you bake the crust in the oven, I highly recommend chilling it in the freezer for about 15 minutes. This helps to solidify the butter, allowing the crust to hold its shape better in the hot oven. When the butter is cold, the cookie crumbs are less likely to slump or slide down the sides of the pie dish. I usually make the crust up, pop it in the freezer, then start preheating the oven. The time it takes the oven to preheat is usually around 15 minutes.
Start with Soft Cream Cheese: For the smoothest filling that’s void of lumps, allow your cream cheese to sit out at room temperature for an hour. It might seem like an unnecessary step, but as someone who’s rushed the process way too many times, I can tell you this step is definitely necessary. Trust me, you’ll thank me when you don’t have tons of tiny bits of cream cheese throughout your filling. If you’re in a hurry, you can also gently heat the unwrapped cream cheese in the microwave at 10-15 second intervals until it’s just softened enough.
Combine Cornstarch and Sugar: Cornstarch is always my thickener of choice when it comes to berry toppings/fillings since it has double the thickening power of flour and it results in a nice glossy finish. However, if you’re not careful when adding it, you can end up with annoying clumps that never blend. To prevent this, it’s important to thoroughly combine the cornstarch with the sugar (and salt) BEFORE tossing it into the berries. The granules of sugar break up the cornstarch so that it blends more evenly into the berries.
Incorporate Blueberry Topping into the Filling: Rather than simply mashing up blueberries and tossing them into the filling, I decided to incorporate some of the fresh blueberry topping instead. As I mentioned earlier, blueberries require some heat to bring out their natural flavor, so the blueberry topping is the perfect way to infuse that luscious flavor. It also produces the most gorgeous shade of lavender!
Add a Tiny Splash of Almond Extract: Almond extract complements the natural sweetness of blueberries incredibly well. That’s why I almost always add this extract to recipes containing blueberries. Keep in mind that it’s WAY more potent than vanilla extract, so a little goes a long way. All you need is a 1/4 teaspoon to enhance the blueberries. I also added an 1/8 teaspoon to the whipped cream.
Spice Up Those Berries: Similar to how almond extract enhances the flavor of blueberries, cinnamon also does wonders for blueberries. Adding this warm spice helps to highlight the berry notes, boosting the overall sweetness. I added 3/4 teaspoon of ground cinnamon to the blueberry topping, but if you’d like only a hint of cinnamon, add a 1/2 teaspoon.
Can I use frozen blueberries?
Yes! Frozen blueberries work just as well as fresh blueberries. Since the berries will be cooked anyway, it makes no difference whether you use fresh or frozen.
Can I do a graham cracker crust instead?
You definitely may! If you’re looking for a good graham cracker crust recipe, just head on over to my Strawberry Cream Pie recipe, and use that crust recipe.
Blueberry Cream Pie
Ingredients
Biscoff Cookie Crust:
- 1 ⅓ cups Biscoff/Speculoos cookie crumbs
- 1 ½ Tablespoons brown sugar
- 4 Tablespoons butter, melted
Blueberry Topping:
- 3 cups blueberries, fresh or frozen
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- ¾ teaspoon cinnamon
- Pinch of salt
- 1 teaspoon lemon juice
Blueberry Cream Filling:
- 1 cup heavy cream
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- ⅓ cup blueberry topping (from recipe)
- 1 teaspoon vanilla
- ¼ teaspoon almond extract (optional)
- Pinch of salt
Whipped Cream:
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- ⅛ teaspoon almond extract
Instructions
Make the Crust:
- Spray a 9-inch pie pan with nonstick cooking spray; set aside.
- Using a fork, toss the cookie crumbs, brown sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of the pie dish and chill in the freezer for 15 minutes. While crust is chilling, preheat the oven to 350ºF.
- Once chilled, bake crust in the oven for 8-10 minutes. Remove from the oven and cool completely.
Make the Topping:
- In a medium saucepan, heat the blueberries over medium heat, stirring constantly, until they soften. Using a potato masher or fork, smash some of the berries to release the juices. Cook for 8-10 minutes, allowing some of the juices to reduce.
- In a separate bowl, combine the sugar, cornstarch, cinnamon, and salt. Add mixture to the berries and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat, and stir in the lemon juice. Pour into a shallow bowl, and place in the refrigerator to cool completely.
Make the Filling:
- In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer.
- Replace whisk attachment with paddle attachment. Beat the cream cheese on high until smooth and creamy. Add the sugar, beating until completely combined. Add the 1/3 cup blueberry topping, vanilla, almond extract, and salt, beating on high until incorporated.
- Add about a third of the whipped cream, and mix until just combined. Remove bowl from mixer and fold in the rest of the whipped cream with a rubber spatula.
- Pour the filling into the crust and use an offset spatula or butterknife to create a smooth surface. Pour the rest of the blueberry topping evenly on top. Chill in the refrigerator for at least 8 hours or overnight.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract, and continue beating until stiff peak form. Transfer whipped cream to a pastry bag fitted with a large star tip, and pipe it along the border of the pie. Slice, serve, and enjoy!