Blueberry Cream Pie
Light and fluffy blueberry cream filling and luscious blueberry topping nestled in a buttery Biscoff cookie crust!
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!