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  • Recipe Index
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Home » Recipes » Desserts » Upside Down Blueberry Whipped Cream Pie

Upside Down Blueberry Whipped Cream Pie

By: Liz  /  Published: June 4, 2017  /  Updated: August 9, 2021  /   Leave a comment

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Let me tell you about this light and fluffy upside down blueberry whipped cream pie…

I wanted to make a fresh blueberry pie that has all the blueberry essence a blueberry lover could want but is lighter and not so darn sweet. Done and done right here y’all. It’s a simple, light and refreshing blueberry pie recipe.

Upside Down Blueberry Whipped Cream Pie

Upside Down Blueberry Whipped Cream Pie

Blueberries are my favorite summer pickin’ fruit, which means I tend to go overboard and gather far too many. But since they freeze so well, and I can use them in fresh blueberry recipes all year long, I’m never mad about the bounty.

Anyhow, start with a pre-baked pie shell and I’ll leave it up to you whether you want to use your favorite homemade pie crust recipe or go the store-bought frozen or refrigerated route. You have to eat it and live with your choice, but this is a judgment free zone, I swear.

pre-baked pie shell

Make the blueberry pie filling on the stove and let it cool completely.

making blueberry pie filling on stove

Since we’re doing the upside down thing with this pie, whip up some heavy cream into a fluffy whipped topping and then spread it in the completely cooled pie shell. Next, spoon and gently spread the cooled blueberry pie filling on top of the whipped cream, but not all the way to the edge.

And don’t worry if it’s not perfectly perfect; I mean… look at mine. Who gives a rip? I know I don’t.

Store the pie in the fridge until you serve it (which you’ll want to do the same day since it’s whipped cream).

Upside Down Blueberry Whipped Cream Pie - whole pie in dish

Ready for a bite of this upside down blueberry whipped cream pie recipe? I am!

slice of blueberry pie on plate

Happy summer!

blueberry pie

Upside Down Blueberry Whipped Cream Pie

Liz - Eat Move Make
Upside Down Blueberry Whipped Cream Pie Recipe makes a simple, light and refreshing blueberry pie for summer or any time of year.
5 from 1 vote
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 8
Calories 380 kcal

Ingredients
  

  • 1 pre-baked and cooled 8-inch pie shell
  • 1 quart blueberries washed and drained, divided
  • ¾ cup sugar
  • 1 ½ Tbsp cornstarch
  • 1 tsp cinnamon
  • ¼ cup water
  • 2 Tbsp butter
  • 1 ½ Tbsp lemon juice
  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar

Instructions
 

  • In medium saucepan over medium low heat, combine sugar, cornstarch, cinnamon, water and 2 cups of the blueberries. Stir until sugar dissolves and mixture boils and thickens. (10 or 15 minutes) Remove from heat. Add butter, lemon juice and remaining blueberries. Stir gently until butter melts in. Let cool.
  • Beat whipping cream until thick. Add powdered sugar; continue whipping until stiff peaks form. Be careful not to overbeat. Spoon into pie crust and up over edges.
  • Gently pour cooled and thickened blueberry filling into center of pie on top of whipped cream. Cover and refrigerate until serving. Best served same day.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 380kcalCarbohydrates: 51gProtein: 3gFat: 20gSaturated Fat: 10gCholesterol: 48mgSodium: 126mgPotassium: 134mgFiber: 4gSugar: 33gVitamin A: 590IUVitamin C: 13mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!

Related topics
Desserts Pies Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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