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Slice of Blueberry Pie on a white plate topped with whipped cream.
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5 from 9 votes

Blueberry Pie

This is the ultimate Blueberry Pie! Graham cracker crust, homemade blueberry filling, and a surprise layer of sweetened cream cheese to take it over the top.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Cooling 6 hours
Total Time 6 hours 45 minutes
Servings 10
Calories 359kcal



  • 1 ½ cups graham cracker crumbs* from about 10 graham cracker sheets
  • 2 tablespoons granulated sugar
  • couple pinches salt
  • 6 tablespoon unsalted butter melted


  • 2 pints fresh blueberries about 4 cups
  • cup orange juice
  • ¼ cup cornstarch
  • cup granulated sugar
  • finely grated zest of one small lemon zest

Cream cheese:

  • 8 oz cream cheese softened
  • ¼ cup sweetened condensed milk room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon pure vanilla extract



  • Preheat oven to 325°F. In a large bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until combined. Dump the mixture into a 9 ½ inch pie plate. Press it into the bottom and little more than halfway up the sides of the pie dish. I use the bottom of a drinking glass or measuring cup to help pack it in. Bake for 8-10 minutes, until golden and fragrant. Set aside to cool completely. Meanwhile, begin the blueberry filling.


  • Place the blueberries in a medium sized saucepan. Whisk the orange juice and cornstarch and then add it to the blueberries. Add the sugar and lemon zest and stir to combine. Place the saucepan over medium-high heat and bring to a simmer, stirring frequently. Once simmering, reduce heat to medium-low (it should still be lightly bubbling) and cook, stirring frequently, for about 4 minutes, until the mixture has thickened and some of the blueberries have burst (it will thicken more as it cools). I recommend stirring with a rubber or silicone spatula and scraping the bottom and corners of the pan. Remove from heat and cool to room temperature.

Cream cheese:

  • Using a hand mixer or stand mixer, beat cream cheese until smooth. Add sweetened condensed milk and beat until combined, scraping the bowl and beater as needed. Add powdered sugar and vanilla and beat until smooth.


  • Scoop cream cheese mixture into cooled graham cracker crust. Spread into an even layer. Add cooled blueberry filling on top of cream cheese and spread it into an even layer. Cover and refrigerate for at least 5 hours. Serve chilled.


*To make graham cracker crumbs process graham crackers in a blender or food processor until they are ground into fine crumbs. 


Calories: 359kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 168mg | Potassium: 174mg | Fiber: 3g | Sugar: 37g | Vitamin A: 603IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 1mg