Blueberry Cream Pie

by Kate on October 23, 2014

Blueberry Cream Pie - Frugal Antics of a Harried Homemaker

Today I’m happy to welcome Kristen to Food Babbles. Kristen is the talented dual blogger behind Frugal Antics of a Harried Homemaker and Just Me, Gluten Free. Phew! I can hardly keep up with writing one food website, let alone two. I “met” Kristen through her first site where she ran a monthly cooking event called Improv Challenge. We would be assigned two ingredients to work with and where we went from there was up to us. It was my favorite monthly blogging event! You can see my Improve Challenge creations HERE. There’s a whole lot of deliciousness to feast on. Through the years, Kristen and I have become friends and I’m thrilled to introduce her now to you. Kristen, thank you for being here today and for helping me out while I’m on the mend!



Hello Food Babbles readers!  I am so excited to visit with you today.  Kate and I have been virtual friends for a long time and it’s so nice to be able to help her out a bit while she is recovering from her surgery.   And look, I brought pie!

Blueberry Cream Pie - Frugal Antics of a Harried Homemaker

I had a bit of a time trying to decide what to share with you.  I will admit I snooped around in Kate’s archives to see what might sound good.  I promise I am not the type of guest who snoops in closets or medicine cabinets, but in this case I thought a little recipe hunting might be appropriate.  I write two blogs now, a new one, Just Me, Gluten Free,  because I had to give up gluten two years ago and my older blog, Frugal Antics of a Harried Homemaker, which is all kinds of food from baked goods to copycat recipes to easy dinners.  I didn’t want to scare you off with gluten free rice flour and xanthan gum,  so I brought a normal, every day Blueberry Cream Pie.

I grew up thinking pie was suitable for any meal; breakfast, lunch or dinner.  If it had fruit in it, it was good for you, right?  I am pretty sure my mother didn’t intend for pie to be breakfast food, but my father used to hand me a fork and say, “Come on, Kristen, let’s go finish off that last piece of pie.”  Who could resist?  My husband still refuses to give in to the dark side, but I will totally admit that my Third Son had a piece of this pie before he left for school this morning.  It’s not like I let him have ice cream with it or anything (at least not this time!)

So.  This pie.  I get a lot of vicarious pleasure feeding people gluten-y desserts that I cannot eat.  I used this recipe for the crust.  I keep a big bucket of pie crust mix in the back of my fridge and just scoop out what I need for a pie.  A single crust takes about 1 1/2 cups of mix.  If you a pie-crust-o-phobe (I am sure that should be a real phobia), feel free to use a store-bought pre-made single crust.  No one here will judge you.

Blueberry Cream Pie - Frugal Antics of a Harried Homemaker

Thank you, Kate for letting me snag your audience for a day. If you’d like to visit me, you can find me on Facebook, Pinterest, Twitter, Google+ and of course, on the blogs.

One Year Ago: Snickerdoodle Cupcakes with Brown Sugar Cinnamon Frosting

Two Years Ago: Brown Butter Oreo Treat Bars

Three Years Ago: Apple Pumpkin Sour Cream Coffee Cake

Blueberry Cream Pie

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 8 servings

Blueberry Cream Pie

Smooth, creamy blueberry pie sure to please your palate any time of day!


  • 1 single pie crust
  • 2 cups blueberries, fresh or frozen (you can tell I used frozen berries because they bled into the cream, fresh won't do that)
  • 1 1/2 cups half and half
  • 2 tablespoon all-purpose flour
  • 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice


  1. In a bowl, combine half and half, sugar, eggs, vanilla, flour and lime juice until smooth. Pour mixture into prepared pie shell. Sprinkle blueberries over the cream mixture. Bake for 55-60 minutes at 350 degrees. Let pie cool on the counter and then refrigerate. Serve with ice cream, if desired.


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