Blueberry Cream Pie
This Blueberry Cream Pie features a buttery Biscoff cookie crust filled with a light, fluffy blueberry cream cheese filling and topped with a luscious homemade blueberry topping and fresh whipped cream. It's the perfect make-ahead dessert for any occasion.
Equipment
- 9-inch pie pan
- medium saucepan
- stand mixer With whisk and paddle attachments.
- mixing bowls
- rubber spatula
- Offset Spatula
- pastry bag with large star tip
Ingredients
- 1 1/3 cups Biscoff/Speculoos cookie crumbs
- 1 1/2 Tablespoons brown sugar
- 4 Tablespoons butter, melted
- 3 cups blueberries, fresh or frozen
- 1/2 cup granulated sugar
- 2 Tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1 pinch salt
- 1 teaspoon lemon juice
- 1 cup heavy cream
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/3 cup blueberry topping
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 pinch salt
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Spray a 9-inch pie pan with nonstick cooking spray. Mix the Biscoff cookie crumbs, brown sugar, and melted butter until combined. Press firmly into the bottom and sides of the pie pan. Freeze for 15 minutes while preheating the oven to 350°F.
- Bake the crust for 8 to 10 minutes. Remove from the oven and allow it to cool completely.
- In a medium saucepan, cook the blueberries over medium heat until softened, mashing some berries to release their juices. Cook for 8 to 10 minutes.
- Mix together the sugar, cornstarch, cinnamon, and salt. Stir into the blueberries and cook until thickened, about 2 to 3 minutes. Remove from the heat, stir in the lemon juice, and refrigerate until completely cool.
- Whip the heavy cream until stiff peaks form and set aside. Beat the cream cheese until smooth, then beat in the sugar, 1/3 cup blueberry topping, vanilla, almond extract, and salt. Fold in the whipped cream until fully incorporated.
- Spread the filling evenly into the cooled crust. Smooth the top and spread the remaining blueberry topping over the filling. Refrigerate for at least 8 hours or overnight.
- Whip the heavy cream until soft peaks form. Add the powdered sugar, vanilla, and almond extract and continue beating until stiff peaks form. Pipe around the edge of the chilled pie, then slice and serve.
Notes
Fresh or frozen blueberries work equally well. Chill the pie for at least 8 hours or overnight for the best texture. Optional almond extract adds extra flavor but may be omitted if preferred.