Cream Cheese Blueberry Pie

Cassie *


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 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 votes
6 - 8
15 Min
20 Min


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pastry for single-crust pie (9 inches), baked
ounces cream cheese, softened
1/2 c
confectioners' sugar
1/2 c
heavy whipping cream, whipped
2/3 c
1/4 c
1/2 c
1/4 c
lemon juice
3 c
fresh or frozen blueberries

How to Make Cream Cheese Blueberry Pie


  • 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.
  • 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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About Cream Cheese Blueberry Pie

Course/Dish: Pies, Fruit Desserts
Hashtags: #Cream, #cheese, #blueberry

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