The spring means recent blueberries, and who doesn’t love the recent blueberries? We have all made plenty of blueberry muffins, blueberry cobbler and extra. Even when you don’t have recent blueberries available, you should utilize frozen berries to make a few of blueberry pie.
Thanks to fellow viewer Julie Doellingen for this Blueberry Cream Cheese Pie. This recipe is made with cream cheese. So this pie is nearly a mixture of creamy cheesecake and a blueberry pie. You can use both recent blueberries, or you should utilize canned blueberries for this pie. If you might be utilizing recent blueberries you’ll need to organize your sauce for the pie, if not, you should utilize a can of blueberry pie filling to make this very straightforward on you.
This must be considered one of my favourite methods to make pie; this one is fast and simple. It additionally took me again years in the past. When I used to be rising up my Dad, and I went to a Father-Daughter Banquet after I was in Girl Scouts, an identical dessert was served up. I fell in love with the flavour mixture of blueberries and cream cheese. This Blueberry cream cheese pie brings again particular recollections of my father and myself attending that banquet.
Blueberry Cream Cheese Pie
This straightforward blueberry cream cheese pie is a scrumptious solution to take pleasure in blueberries.
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups blueberries r dry-pack frozen blueberries, rinsed and drain – 2 cups of blueberries is a 16-ounce bundle of frozen blueberries
- 1 baked 9-inch pie shell
- 1 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 2 cups blueberries (1 pint) recent or dry-pack frozen blueberries, rinsed and drained.
PieLet cream cheese soften at room temperature. In a medium bowl, whip cheese till fluffy. Gradually add sweetened condensed milk; proceed to beat till blended. Mix in lemon juice and vanilla.
Fold in blueberries. Pour into pie shell. Chill 2 to three hours. Glaze In a small saucepan, mix sugar and cornstarch completely. Gradually stir in water. Measure half cup blueberries; crush. Add crushed berries.
Cook over medium warmth; continually stir till combination thickens and involves a boil. Continue to stir and cook dinner till combination is evident, which takes about 2 minutes. Strain. Cool.
Arrange the remaining 1-1/2 cups blueberries over total prime of chilled pie. Pour cooled glaze evenly over berries.
Blueberry Cream Cheese Pie
Amount Per Serving
Calories 407 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 48mg 16%
Sodium 156mg 7%
Potassium 290mg 8%
Total Carbohydrates 66g 22%
Dietary Fiber 1g 4%
Protein 6g 12%
Vitamin A 11.1%
Vitamin C 15%
* Percent Daily Values are based mostly on a 2000 calorie food regimen.