Blueberry Cream Cheese Pie
5 stars - 4 reviews
ready in: 1-2 hrs
serves/makes: 8
BROWSE MOREblueberry pie
fruit pie
pie
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ingredients
1 (9 inch size) baked pie shell
4 cups blueberries
3/4 cup water
4 tablespoons cornstarch combined with
1 cup sugar
1 tablespoon lemon juice
1 package (6 ounce size) cream cheese
1/2 cup powdered sugar
2 cups whipped topping
directions
Simmer 2 cups berries with the water for 3 or 4 minutes. Add combined sugar and cornstarch to the cooking fruit. Continue cooking until syrup is thick and clear stirring constantly. When about thickened, add lemon juice. Remove from heat and stir in remaining 2 cups berries. Set aside to cool.
Combine cream cheese and powdered sugar. Beat until smooth. Fold whipped topping into the cream cheese mixture.
Spread cream cheese mixture in bottom of pie crust. Top with the cooled berry filling and chill. Serve with whipped topping or whipped cream.
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reviews
Guest: Sparrowspetal
This recipe was delicious. I make a lot of specialty pies so it takes a lot to ring my bell and this one did just that. Very easy to make. I used a combination of wild and domestic blueberries (frozen) and because of my altitude (6k ft) I added extra corn starch. If you have the time, let the cream cheese fluff set up in the fridge before topping with the compote. I also let it refrigerate over night. I highly recommend this pie. I would guess you could change the berry types without penalty.
Guest: Crystal
Very easy to make and I am not an experienced cook. Tasted awesome and my toddlers loved it too! Used low-fat cream cheese and low-fat cool whip.
Guest: blueberry man
Made this in no time and it was amazing! Used fresh, in season berries and low fat cream cheese and low fat cream....my dad had a piece and then ate half the pie...lol....thanks mucho for the recipe!
