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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It sounds fun and easy, so summery. I bet it would be good with that melon ice cream that sounded so nice, too.
Instead of using pie shells, can graham cracker crust be substituted?
Hey Victoria-
What a great idea! I use store-bought graham cracker crust for cheesecake, so I think it would be perfect for this too. I’ve also seen a new granola pie crust product that might be tasty as well. Let us know how it turns out. Thanks for the comment. (UPDATE TO COMMENT: MY neighbor Rachel tried the recipe with graham cracker crust and said it turned out way too sweet. So proceed with caution or stick with the regular pie crust.)
George, my mother-in-law would be 97, if still alive. She taught me how to make this pie in 1970 when I started dating her son, my now husband. She called it “banana blueberry.” I make it still today! My four children each got their own pie with their initials marked on top. Now my grandchildren get their own, complete with their initials!
Hey Tracy- Thanks for sharing your food memories, and for passing down these timeless recipes. All the best to you and your family.
@Victoria Brister,you haven’t even tried his recipe yet you rated it one star? Why on earth would you do that?You brought the ratings down,someone could visit the website and not click on this recipe because the rating is so low. I could see if it’s not a good recipe.Its an excellent recipe.George, thank you so much for sharing your recipes with us.Take care.
Exactly what I thought. One? And never trying it out! I thought Graham cracker crust would be great, glad for the question, and even better for the answer of it being tried, and too sweet! I want to add more bananas!
Yes! Just Lovely!
I am going to try and freeze one …
Without the bananas…can add them later!
Just so you know, my wife made this pie over the weekend. It is absolutely AMAZING. If we just wanted to make a single pie, could we half the recipe in total, or is there another trick?
Hey Aaron-
Glad the pie was a hit. And yes, the ingredients should split evenly between two pies, but hey, why not make two and make lifelong friends with your neighbor. All the best to you.
This is great! I need a good recipe for shrimp creole; do you have one?
Yes, Crystal! Take a look at my tribute to Chef Paul Prudhomme and how he inspired me to make this Louisiana Shrimp Creole. All the best to you.
This pie was simple, and amazing! So that means it is simply amazing! I made them for a function at church. Perfect recipe as we needed one to serve and one to sell. I put a sold sticker on the one to sell before anyone had a chance to even try it. (So yes I made and bought my own pie!) I took it to work with me and had rave reviews from staff! Thanks for the great recipe! PS. I am making 2 more tomorrow by request
Thanks Gay!
Bonsoir George,
The recipe sounds delicious et fairly easy. Question or your comments…I live in France, et we do not have Cool Whip per se…so unfortunately we do have the cans of whip cream…which you do not recommend…however I do not have much choice. On the issue of canned pie fillings…again we do not have that product, so I suppose I can use some confiture of choice or cook fresh berries to a thick consistency to serve as the topping. Your thoughts, svp.
All the best,
Joe Soileau
Hey Joe- Your work-arounds for this recipe are good, and although it will be a different dish, it should still be very tasty. Give it a try and let us know how it turns out.
I have made this pie before, and it’s absolutely delicious! Thank you for publishing it for everyone to try.
RoseMarie Culotta
George, I’m making this! It is reminiscent of a pie my grandmother used to make in Bogalusa!
Hey Prissy – You are correct in that recipes like this one have been around for generations. That’s what I like about it; it’s a taste of home and a connection to beautiful memories. Great to hear from you and all the best to you.
Try it with BlackBerry filling and instead of bananas use another dried fruit or you can create different flavored pie crusts
Linda- Great suggestion. I’ll try that next time. All the best.
This looks great, but I’m not a big fan of bananas. Would it be better to skip or substitute (and if so, what would you suggest)?
Mary-
All recipes are a starting point and can be tweaked to your taste. Just leave them out. All the best.
Can’t wait to make this! Curious what the bananas do. Are they optional?
Victoria- The bananas help provide the base foundation of the pie, and they bring a contrast of flavors that define the dish. I would recommend making two pies–one with bananas and one without. You can do a taste test with your family to decide which is the winner. Frankly, you’ll all be the winners since it is guaranteed to be delicious either way.
I have made this pie for years but I use a walnut pie crust. The nuts are wonderful with the blueberry pie filling. Making pies is my favorite dessert.
Do you have a good recipe for Coconut Cream Pie
Mike- I do not have a Coconut Cream Pie recipe. All the best.