Blueberry Pudding Pie

This recipe combines three of my favorite things: graham crackers, blueberries, & pie. Its flavor basically screams summertime. Has anyone noticed that there's a shortage of fruit based pudding recipes? We all love chocolate and vanilla pudding, but where's the fruit? This pudding pie rectifies that wrong!

Bonus: it comes together quickly (graham cracker crust! 10 minute pudding!), so it's the perfect thing to make when you want to whip something up and leave it in the fridge for later. 

Blueberry Pudding Pie

Yield: 8 slices

Total cook time: 1/2 hour active time + 2 hour fridge time


Graham Cracker Crust

  • Graham Cracker Crumbs: 1 1/2 cups (170g)
  • Granulated Sugar: 1/4 cup (52g)
  • Unsalted Butter (Melted): 6 tablespoons

Blueberry Pudding Filling

  • Blueberries: 1 1/2 cups (170g)
  • Light Brown Sugar: 2 tablespoons (25g)
  • Unsalted Butter: 1 tablespoon
  • Cornstarch: 1/4 cup (35g)
  • Granulated Sugar: 1/2 cup (104g)
  • Salt: 1/4 teaspoon
  • Large Egg: 1
  • Whole Milk: 2 2/3 cups, divided
  • Vanilla Extract: 2 teaspoons

Whipped Cream Topping

  • Heavy Cream: 1 1/2 cups (355ml)
  • Granulated Sugar: 2 tablespoons (25g)

A Few Notes:

  • Seriously: whisk the pudding the whole time! Nobody likes burnt milk!
  • Pudding taking awhile to thicken? Don't freak out, just keep whisking.
  • Yes, it's worth making your own graham cracker crust. I make my crumbs by putting the crackers in a ziploc bag and smashing them with a rolling pin, but you could also do it in a food processor.
  • You can place a piece of plastic wrap over the pie in the fridge to prevent a film from forming. I rarely feel the need to do this. 
  • Yes, you can make the whipped cream by hand! Don't add it to the pie until you're ready to serve.

Pairs Well With:

*Special equipment: 9 inch pie plate

The How To (Graham Cracker Crust):

Butter your pie plate and preheat the oven to 350 degrees F. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the crust firmly into the bottom and sides of the pie plate (I find it helps to use the bottom of a measuring cup or glass). Bake at 350 degrees F for 10 minutes, until lightly golden. Remove from oven, and set aside to cool.

The How To (Blueberry Pudding Filling):

Heat the blueberries, brown sugar, and butter in a small saucepan over medium-high heat. Bring to a boil, then lower the heat. Simmer over medium heat until the blueberries are broken down and the mixture thickens, 8-10 minutes. Set aside to cool slightly.

In a heavy saucepan, bring 2 cups of milk to a gentle boil. In a medium sized, heat proof bowl whisk together the cornstarch, granulated sugar, and salt. Gradually whisk  in the remaining 2/3 cup cold milk, then the egg. Once the milk is boiling, slowly pour it into the cornstarch mixture, whisking constantly. Return mixture to the sauce pan, then whisk over medium heat until boiling - whisk constantly for two minutes, until mixture thickens. Remove the pudding from heat, then stir in the blueberry mixture and vanilla extract.

Pour the filling into the cooled pie crust. Refrigerate for at least two hours, until completely cool.

The How To (Whipped Cream):

In the bowl of a stand mixer, beat the heavy cream and granulated sugar using the whisk attachment until it holds soft peaks. Spoon onto the chilled pie. Garnish with extra blueberries, if desired. Serve!

*Keeps in the fridge, covered lightly, for up to four days