cream cheese blueberry pie
(3 ratings)
I first made this pie a few summers ago for my son. I call him my blueberry boy. He loved it, and so did everyone else. The first time I made it, I followed the directions to the T. The boy wanted me to add more cream cheese, so I doubled the cream cheese filling...it was even better. The pie is delicious, and one of the easiest. The recipe comes from my Aug/Sept 2005 Taste of Home issue.
(3 ratings)
yield
6 - 8
prep time
15 Min
cook time
20 Min
Ingredients For cream cheese blueberry pie
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pastry for single-crust pie (9 inches), baked
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4ounces cream cheese, softened
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1/2 cconfectioners' sugar
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1/2 cheavy whipping cream, whipped
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2/3 csugar
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1/4 ccornstarch
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1/2 cwater
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1/4 clemon juice
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3 cfresh or frozen blueberries
How To Make cream cheese blueberry pie
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1In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. ( I have also used cool whip instead of (whipping cream, whipped) it turned out fine.
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2In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
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