BLUEBERRY CREAM CHEESE PIE
Blueberry Cream Cheese Pie is super easy and only requires minimal baking for the crust. The bottom layer is light and creamy and the top is sweet and fruity for a pie you'll want to make all summer long!
Provided by By: Carol | From A Chef's Kitchen
Categories Desserts
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine the graham cracker crumbs, sugar and butter in a bowl. Press into the bottom and sides of a 9-inch pie pan.
- Bake for 8-10 minutes or until lightly browned. Place on a rack to cool.
- Whip the heavy cream in a bowl for 5-7 minutes or until stiff peaks form.
- In another bowl, combine the cream cheese and powdered sugar. Beat for 2 minutes or until smooth. Gently fold in whipped cream.
- Spread into the bottom of the cooled crust. Refrigerate.
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth.
- Stir in the blueberries and bring to a boil over medium heat. Cook for 2-3 minutes or until the blueberries release some of their juices and the sugar combination is no longer white.
- Remove from the heat and let cool to room temperature.
- Spread over the cream cheese layer and refrigerate 4-6 hours before serving.
- Garnish with lemon zest if desired.
Nutrition Facts : ServingSize 1, Calories 392 kcal, Carbohydrate 58 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 175 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 6 g
CREAM CHEESE BLUEBERRY PIE
This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CREAM CHEESE PIE
This was a favorite summertime treat in our house and one of the many recipes that was passed down to me from my mom.
Provided by rtigger4
Categories Desserts Pies Fruit Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
- Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.
- Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 517.8 calories, Carbohydrate 62.6 g, Cholesterol 71.6 mg, Fat 28.4 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 14.9 g, Sodium 218.5 mg, Sugar 42.1 g
BLUEBERRIES CREAM CHEESE PIE
This is one of my favorite recipes. This is a recipe I did so many times. It's delicious with fresh blueberries. I hope you'll like it. It comes from Jean Paré.
Provided by Boomette
Categories Pie
Time 2h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
- Spread the first quantity of blueberries on the cream cheese.
- In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
- Heat and stir until boiling and it's thick.
- Let cool down. Spread on the blueberries. Put back in the fridge.
SWEET BLUEBERRY CREAM CHEESE PIE
This is a crowd pleaser. Easy to make, but needs to be chilled for several hours.
Provided by KAREN1961
Categories Desserts Pies Slab Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
- Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
- Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
- Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 79.1 g, Cholesterol 47.5 mg, Fat 33 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 277.9 mg, Sugar 59.7 g
EASY BLUEBERRY CREAM PIE
This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.
Provided by newspapergal
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
- Fold in Cool Whip.
- Spoon half of mixture into pie crust; top with 1 cup blueberries.
- Spread with remaining cream cheese mixture.
- Scatter with remaining blueberries.
- Cover with plastic wrap and refrigerate at least 5 hours.
BLUEBERRY CREAM CHEESE PIE
You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!
Provided by Battle in Seattle
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in blueberries.
- Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Cool to room temperature, then spread over cream cheese layer.
- Refrigerate until serving.
- Note: The first time I made this, I thought I'd save time and made the blueberry mixture the night before. Bad idea. It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.
Nutrition Facts : Calories 412, Fat 23.6, SaturatedFat 11.8, Cholesterol 54, Sodium 194.7, Carbohydrate 48.2, Fiber 1.8, Sugar 29.7, Protein 3.9
NO-BAKE BLUEBERRY LEMON PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 4h55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
- Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
- Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
- In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.
BLUEBERRY CREAM CHEESE PIE
Make and share this Blueberry Cream Cheese Pie recipe from Food.com.
Provided by Aroostook
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Spread softened cream cheese unto bottom of pie shell.
- Mix cornstarch with water and stir until dissolved.
- Combine 2 cups of berries, cornstarch liquid, sugar, butter and lemon juice in a medium saucepan.
- Slowly bring to a boil, stirring constantly.
- Let boil for one minute stirring constantly.
- Let cool slightly.
- Pour into pie shell and let cool.
- Top with more fresh berries.
- Serve with whipped cream.
Nutrition Facts : Calories 378.8, Fat 18.6, SaturatedFat 8.6, Cholesterol 33.2, Sodium 212.6, Carbohydrate 51.1, Fiber 2.4, Sugar 33.2, Protein 4.2
BLUEBERRY CREAM CHEESE PIE
Make and share this Blueberry Cream Cheese Pie recipe from Food.com.
Provided by pansregnig
Categories Pie
Time 20m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Drain blueberries, reserving 5 ounces of juice.
- In a saucepan combine blueberries, lemon juice, and reserved blueberry juice. Cook until the skins of berries pop. Combine sugar, cornstarch, and salt and stir into blueberry mixture. Cook over medium heat, stirring until mixture is thick and dear. Cool.
- Blend cheese, confectioners' sugar, and vanilla. Fold whipped cream into cheese mixture and spread in bottom of pastry shell.
- Pour blueberry mixture over the top, spreading evenly.
- Chill overnight.
Nutrition Facts : Calories 3369.1, Fat 208.6, SaturatedFat 107.2, Cholesterol 513.2, Sodium 1691.1, Carbohydrate 359.2, Fiber 16.8, Sugar 231.9, Protein 32.1
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