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Blueberries and White Chocolate Cream Pie

This blueberry pie  is also a cream pie and with white chocolate pudding, too.  It is the lemony blueberry compote on the bottom that makes this pie so great.....

And because I use instant White Chocolate Pudding and Cool Whip, it’s not that much work. It’s worth making the fresh blueberry filling because  that’s what ramps up the taste but even making the filling is easy.

blueberry cream pie


The hardest part of this pie is making and baking the pie crust first. I wanted to make a fancy looking crust. It only takes a few more minutes ...

First make the pie crust shell. I used Jiffy Pie Crust. It’s very quick to make. You add 5 tablespoons of water, mix it around, and then form a ball... then roll out the dough. Make sure to cut out some leaves and bake them separately from the pie crust if you want to decorate the top like I did. Oh, and save some of the blueberries, too, for embellishing the top of the pie.
To make the fancy crust ... make slices every inch or so as shown below....

pie crust

Then I rounded out the square cuts to make it look more like petals...

Then fork the inside of the pie so that when you bake the pie shell it doesn’t puff up.  It’s really bad when you’re baking a shell and a big bubble is rising up in the middle (what on earth is happening?). Okay, so to prevent this from happening you can also put a piece of tin foil in the pie shell and fill it with  rice or beans. This will hold the pie shell down while it cooks.

Bake 425 degrees for 15 minutes or until crust is golden. Cool. 


Recipe for Blueberries and White Chocolate Cream Pie

Blueberry Pie Filling:

In pan mix:

2 c. blueberries
1/2 c. sugar
1 TBSP cornstarch
1 TBSP lemon juice

Cook on a medium heat until mixture thickens. Allow to cool.

For white chocolate pudding:

Follow directions on package of instant pudding. (that was easy)

Now all you have to do is ASSEMBLE the pie.....

In the bottom pie crust place the blueberry filling. Then on top of that put the white chocolate pudding. On top of that put lots of white, fluffy Cool Whip (or if you are a purist, you could put on real whipped cream that you whip yourself – the canned whipped cream will just fall flat). I like Cool Whip. I buy the Lite Cool Whip as it has less fat. I feel a LOT less guilt. :)


You will get RAVES with this pie. No doubt about it. Everyone here loved it.


Thanks, everyone for viewing. Have a great Sunday.

Your friend,


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Hi, I'm Linda and I am the writer, crafter, and chief-cook-and-bottle-washer of this blog. Hope you will join me for some fun and it's all about fun. What if the Hokey Pokey IS what it's all about.

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  1. This is so pretty. It would be an easy but impressive dessert at a summer dinner. I'll admit that I would cheat on the pie crust :) Thanks for sharing at What'd You Do This Weekend