Chocolate Blueberry Pie

An adaption from an LCBO recipe. A combination of fresh fruit filling with a high quality chocolate layer. How can you go wrong?



1 cup (240 mL) Whole Milk
¾ cup (175 mL) Heavy Cream (Divided 1/2 Cup + 1/4 Cup)
¼ cup (50 Grams) granulated sugar
2 eggs
4 Tablespoons (32 Grams) Flour
3 oz (90 g) Dark Chocolate (60 % or higher), callets or block chopped
2 tsp (10 mL) Vanilla

2 cups (500 mL) Wild Blueberries, mashed
¼ cup (50 Grams) Sugar
1 Tablespoon (15 mL) Lemon Juice
2 Tablespoons (16 Grams) Flour
1 Tablespoon Water

Graham Cracker Crust: (1 crust option)
1 1/2 Cups Crushed Graham Cracker Crust
1/4 Cup (50 Grams) Sugar
6 Tablespoons (85 Grams) Butter, melted (may need a little more)
Pinch of Salt
See video demonstration for pie options and directions. Visit here for a standard pie crust recipe.

1 cup (240 mL) Heavy Cream
25 Grams (1 Ounce) Sugar
1 Teaspoon Vanilla

Toasted Almonds
Fresh Fruit
Dust of Cocoa Powder
Dust of Powdered Sugar
and more!
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Chocolate Layer

1.  For chocolate layer, combine milk and ½ cup (120 mL) of cream in saucepan. Heat over medium until bubbly.
2. In a heatproof bowl, whisk together sugar and eggs until creamy. Whisk quickly the flour into the mixture and gradually whisk in the milk-cream mixture.
3. Pour egg mixture back into saucepan and cook over low to medium heat, whisking constantly for until thickened (approximately 5 minutes) and is bubbly.
4. Remove from heat and mix in chopped chocolate until melted. Add in vanilla and transfer to a clean bowl. Place plastic wrap directly over the chocolate layer to prevent a skin from forming. Refrigerate for 2 hours or overnight.

Blueberry Layer:
1 While chocolate mixture is chilling, to make blueberry mixture combine blueberries (mashed), sugar and lemon juice in a saucepan and bring to a boil over medium heat. Stir frequently and ensure all berries are mashed to release all juices.

2. Reduce heat, continue to monitor and mix for an additional 15 minutes or until a jam texture has formed. Whisk flour in with water and stir into pan frequently to ensure no pockets of flour form.

3. After an additional 2 minutes of mixing, spread in bottom of a standard prepared (baked) pie shell; place plastic wrap directly over layer and refrigerate for at least 1 hour.


1. Whip remaining ¼ cup (60 mL) heavy cream by hand or in a chilled bowl with whisk attachment.
2. Once it has reached soft peaks, fold into cooled chocolate mixture.
3. Spread chocolate layer over chilled blueberry filling. Refrigerate until set, at least 2 hours or preferably overnight.
4. After it has chilled, you can garnish as you wish or whip up 1 cup of heavy cream with a couple tablespoons of sugar and vanilla and spread over the top.
5. Serves 6 large or 8 standard size pie slices.
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