Blueberry Cream Pie

Ingredients

• 80 g (1 cup)sweetened shredded coconut
• 227 g (8 oz), at room temperaturecream cheese
• 100 g (½ cup), packedbrown sugar
• 15 ml (1 tablespoon)lemon juice, fresh if possible
• 5 ml (1 teaspoon)vanilla extract
• 355 ml (1½ cups), very coldheavy whipping cream
• 595 g (21 oz)blueberry pie filling
• 1 (23 cm/9-inch)graham cracker pie crust

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Toast the coconut

   Spread the shredded coconut evenly on a baking sheet. Toast it in the preheated oven for 10–15 minutes, stirring every 2–3 minutes, until golden brown. Keep a close eye on it so it does not burn.

3. 3

   Cool the coconut

   Take the coconut out of the oven and leave it to cool completely.

4. 4

   Beat the base

   In a separate bowl, beat the cream cheese, brown sugar, lemon juice and vanilla extract until smooth.

5. 5

   Whip the cream

   Pour in the very cold heavy cream and beat until stiff peaks form.

6. 6

   Fold in blueberries

   Stir the blueberry pie filling and three-quarters of the toasted coconut into the cream cheese mixture until no streaks remain.

7. 7

   Fill the crust

   Spoon the blueberry mixture into the graham cracker crust and spread it evenly.

8. 8

   Chill until set

   Refrigerate the pie for at least 4 hours, or until set.

9. 9

   Finish and serve

   Scatter the remaining toasted coconut over the pie, then slice and serve.

What is blueberry cream pie?

Blueberry cream pie is a chilled American-style dessert with a crumb crust, a creamy filling and a layer of blueberry flavour. This version uses prepared blueberry pie filling and a graham cracker crust, so there is no need to cook a fruit filling from scratch.

The cream cheese gives the filling a tangy, rich base, while whipped cream lightens its texture. Toasted coconut adds a crisp, nutty contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 603 calories, 5g protein, 69g carbs, 35g fat.

The crust and brown sugar provide much of the carbohydrate, while the cream cheese, whipping cream and coconut contribute most of the fat; the cream cheese and cream also supply some protein. Balance a slice with fresh fruit, or serve a smaller piece after a meal.

Toast the coconut carefully

Even layer: Spread the coconut across the baking sheet so it browns at a similar rate. Stirring every 2–3 minutes helps expose paler pieces.

Colour cue: Take it out when it is golden, not dark brown; coconut can go from toasted to burnt quickly. Let it cool completely before mixing it into the filling.

Build a smooth filling

Room-temperature cheese: Softened cream cheese is easier to beat smooth with the brown sugar, lemon juice and vanilla. Scrape the bowl if needed so no lumps remain.

Cold cream: Use very cold heavy cream and beat until stiff peaks form. Stop once the peaks hold their shape to avoid overbeating.

Keep the blueberry mixture even

Gentle mixing: Stir the pie filling and most of the coconut into the cream mixture until the colour is even and no streaks remain. Avoid vigorous beating at this stage, which can knock air out of the whipped cream.

Spread evenly: Level the filling in the crust so the pie chills at a consistent thickness and is easier to slice.

Allow enough chilling time

Set time: Chill the pie for at least 4 hours, as directed, before slicing. If the centre still seems soft, give it longer in the refrigerator.

Make ahead: The long chill makes this a useful dessert to prepare in advance. Add the reserved coconut just before serving to keep its toasted texture.

Serving and texture

Clean slices: Use a sharp knife and wipe it between cuts for neater portions. Keep the pie chilled between servings.

On the plate: Serve it on its own or alongside fresh berries for a fresh contrast. Its creamy filling and sweet crust make a small slice a satisfying dessert.

Recipe notes & tips

• Use cream cheese that has softened at room temperature so it blends without lumps.
• Keep the whipping cream very cold for the best chance of forming stiff peaks.
• Stir the coconut frequently while it toasts, and watch it closely near the end.
• Cool the toasted coconut fully before adding it to the filling.
• Chill the pie for at least 4 hours before slicing.
• Save the final quarter of the coconut for sprinkling over the pie just before serving.

Variations

• Use fresh berries: Add a handful of fresh blueberries over the top for a fresh finish.
• Change the citrus: Use a little lemon zest alongside the lemon juice for a brighter flavour.
• Try another topping: Replace some of the blueberry filling with another prepared fruit pie filling.
• Skip the coconut: Leave it out for a smooth-topped pie, or use it only as a garnish.
• Add a spice note: Stir a pinch of cinnamon into the graham cracker crust before filling it.

Common mistakes to avoid

• Burnt coconut: Stir every 2–3 minutes and remove it as soon as it turns golden.
• Lumpy filling: Beat the cream cheese while it is at room temperature before adding the cream.
• Soft whipped cream: Start with very cold heavy cream and beat until stiff peaks form.
• Overmixing: Stir the blueberry filling in gently until the streaks disappear.
• Slicing too soon: Give the pie at least 4 hours in the refrigerator to set.

How to store

Cover and store the pie in the refrigerator, where it keeps for up to 3 days. Serve it cold; this no-bake pie is not suited to reheating.

Frequently asked questions