BLUEBERRY-WALNUT CREAMCHEESE PIE

Bobby Webb

By
@Bobbycountry

Well, I came out with another good pie...
Took a can of Blueberries, walnuts and cream cheese. Put a few spices and ingredients together with some heat, Yum-Yum.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
30 Min
Cook:
45 Min
Method:
Convection Oven

Ingredients

1
9-inch, unbaked deep, pie crust
1 pkg
(8-oz) cream cheese, softened
1/4 c
sugar
1/8 tsp
salt
1
large egg, room temoerature
1 Tbsp
lemon juice
1 tsp
pure vanilla extract
blueberry- walnut filling:
1 can(s)
(15-oz) blueberries in light syrup
1/2 c
sugar
1 Tbsp
ground cinnamon
3 Tbsp
cornstarch
2 Tbsp
lemon juice
1 c
english walnuts, chopped
1 Tbsp
butter
whipping cream, if desired

Step-By-Step

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1Preheat oven to 400 degrees. Poke holes with a fork in pie crust all over. Place in oven until light golden (about 6-8 minutes). Take out of oven, and set aside. Turn oven to 350 degrees.

2Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla, mix until smooth. Pour into pie crust and bake for 20 minutes at 350 degrees. Take out of oven and turn oven to 400 degrees.

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3Meanwhile, while pie is cooking, take the Blueberries and drain into a large measure cup. Combine syrup, cornstarch and half of the sugar.

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4In a medium saucepan over medium heat, add cinnamon, and stir constantly until thickened.

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5Remove from heat and gently stir in walnuts and Blueberries, add butter and set aside.

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6After 20 minutes, remove pie from oven, turn oven to 400 degrees. Let pie rest about 2 minutes. Pour Blueberries mixture over the cream cheese, spreading evenly (you may have some left).

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7Continue baking in 400 degrees oven for 20 minutes, or until crust is brown. Remove from oven and place on a rack for 2-3 hours before serving. Top with whipping cream if desired.

About this Recipe

Main Ingredient: Dairy
Regional Style: American