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Lucky Seahawks Pie with Fortune Cookie Crust aka Blueberry Cream Pie. Go Hawks!


Lucky Seahawks Pie - A layer of blueberry goodness over a creamy green custard

Lucky Seahawks Pie – A layer of blueberry goodness over a creamy green custard in a lucky fortune cookie crust

So, today I was pondering what to do with the 100 plus leftover fortune cookies from Mr. D’s successful high school ASB vice principal campaign. And then, Euuuu-Reka!, it dawned on me. My team, the Seattle Seahawks, is playing in the super bowl tomorrow and what better way for me to show my support than to bake those fortune cookies into a lucky pie crust and to fill that crust with layers of the team colors- green(custard cream) and blue (blueberries) and finish it off with some green whipped cream?

I think we’ll wait to eat the pie until after the victory is complete. I’ll let you know how it goes….Go Hawks!

Postscript: The lucky crust failed….there’s always next season!

The bottom layer of green custard

The bottom layer of seahawks green custard

Fortune Cookie Pie Crust


  • 28 fortune cookies, crushed to crumbs
  • 6 T. butter, melted

Cooking Directions:

  1. Mix together crumbs and butter.
  2. Press into bottom and sides of pie pan.
  3. Bake at 375 degrees for 8 minutes

Lucky Seahawks Pie


  • 1 baked pie crust, use my fortune cookie crust if you want a really lucky pie
  • 1/4 cup cornstarch
  • 2/3 cup sugar
  • 1/4 t. salt
  • 1 1/2 cups whole milk
  • 1/2 cup cream (you can use milk instead, if needed)
  • 3 egg yolks, slightly beaten
  • 2 T. butter
  • 1 t. vanilla
  • green food dye
  • 3 cups blueberries, fresh or frozen
  • 1 cup sugar
  • 1/4 cup cornstarch
  • dash salt
  • 2 T. butter
  • *********** ****************
  • 1 cup whipping cream
  • 2 t. sugar
  • 1 t. vanilla
  • green food dye

Cooking Directions:

  1. Make cream layer:
  2. Mix cornstarch, sugar and salt together. Whisk in milk/cream.
  3. Cook in double boiler until thick, about 10 minutes, stirring constantly.
  4. Slowly add a small amount of hot mixture to egg yolks and then stir egg yolk mixture into the hot mixture. Cook another 5 minutes.
  5. Remove from heat and add butter, vanilla and green dye.
  6. Cool and then spread a thick layer of custard on bottom of crust. You will have way too much custard, so you do not have to use it all in the pie....use the extra for pudding.
  7. Blueberry Layer:
  8. Bring 2 1/2 cups of the blueberries to a boil with the sugar, cornstarch and salt. Boil until thick and the glaze is translucent. Add the remaining 1/2 cup blueberries into the mix.
  9. Remove from heat and add the butter. Cool.
  10. Spread cooled blueberry mixture on top of custard cream layer.
  11. Whip up the whipping cream with the sugar, vanilla and green dye until stiff.
  12. Pipe as you desire on top of pie.
  13. Go Hawk!

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{ 1 comment… add one }

  • Dave Pierce September 29, 2018, 10:57 am

    Pies. . . yes! I had a wonderful fresh blueberry lemon sour cream pie at a local restaurant here. So, I looked for recipes and found this. You might enjoy it. It’s somewhat similar to you’re pie above. I make it with other fresh berries (raspberries, blackberries, marionberries, etc. and not using pie fillings) and it’s just as good, of not better. I’ve also made it with with orange sour cream and cranberries for Thanksgiving. Tasty!

    1 baked 9″ pie crust, regular or graham cracker
    1 cup sugar (I’ve used Splenda for a low sugar pie)
    3-1/2 tablespoons cornstarch
    1 cup whole milk
    1 tablespoon lemon zest
    1/2 cup fresh lemon juice from 2 to 3 lemons
    3 egg yolks slightly beaten (I just use the whole egg)
    1/4 cup butter
    1 cup sour cream (I use low fat)
    1 (21 ounce) can blueberry pie filling (I use any sort of fresh berries also)
    1 cup heavy whipping cream whipped (I use non-fat Cool Whip if anything)
    2 tablespoons powdered sugar
    For the Lemon Sour Cream Pie filling:
    1. Add sugar and cornstarch to a heavy saucepan. Set heat to MEDIUM and whisk in the milk, lemon zest, and lemon juice. Add the egg yolks in a thin stream, whisking vigorously, and cook until thickened. Remove from heat and stir in butter until melted.

    2. Allow mixture to cool to room temperature. Stir in sour cream and pour filling into pre-baked pie crust. Refrigerate for an two to three hours until well chilled.
    3. Spoon blueberry pie filling over the top and spread out with an offset spatula or the back of a spoon.

    Decorate the pie with the heavy whipped cream and sugar around the edge of the pie crust and ideally let chill overnight., then serve.

    Recipe Notes
    For baked pie crust: (not needed for graham cracker crust)
    Preheat your oven to 450 degrees F. Place your homemade or store-bought pie crust in a 9″ deep dish pie plate and press the top edges out and fold them over to create a thick top edge. Flute the edge with your fingers or a fork, as desired. Line the crust with a layer of heavy duty foil or parchment paper and add a thick layer of dry beans, pushing them out towards the edges of the crust. This will weight the crust down as it bakes and prevent the edges from falling inward. Bake for 10 minutes. Remove the beans and foil and continue to bake for an additional 2 minutes, or until the crust appears cooked through and lightly golden brown.
    Remove from oven and cool to room temperature before filling.

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