Fresh Blueberry Cream Pie

Plump fresh blueberries fold into a creamy sour cream custard that bakes into a tender, tangy filling.

A quick streusel topping of flour, butter, and chopped pecans gets sprinkled on during the final minutes of baking, creating a crunchy, sweet contrast.

The combination of creamy, fruity, and nutty textures makes every slice irresistible.

Serve chilled for the best texture.

Pro Tips

• Beat custard thoroughly: Five minutes of beating creates the smoothest texture
• Fold berries gently: Stir just until combined to avoid crushing
• Add streusel late: Sprinkle it on for only the last 10 minutes to prevent burning
• Chill completely: The filling sets properly when refrigerated
• Use fresh berries: Peak-season blueberries make the biggest difference

Variations

• Mix in a handful of raspberries with the blueberries
• Add lemon zest to the custard for extra brightness
• Use walnuts instead of pecans in the topping