cream cheese blueberry pie
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.
prep time
15 Min
cook time
20 Min
method
---
yield
6 - 8
Ingredients
- - pastry for single-crust pie (9 inches), baked
- 4 - ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 cup heavy whipping cream, whipped
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1/4 cup lemon juice
- 3 cups fresh or frozen blueberries
How To Make cream cheese blueberry pie
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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