Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Blueberry Cream Cheese Pie
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- #12841
Pie crust filled with a mixture of sugar, cream cheese, and whipped cream topped with a luscious blueberry topping is the pie that takes the cake.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
1 comment
ingredients
4 cups blueberries
3/4 cup water
4 tablespoons cornstarch
1 cup sugar
1 tablespoon lemon juice
1 package (6 ounce size) cream cheese, softened
1/2 cup powdered sugar
2 cups frozen non-dairy whipped topping, thawed
1 (9 inch size) baked pie shell
whipped cream, optional
directions
Combine half of the blueberries with the water in a saucepan over medium heat. Bring to a simmer and let cook for 3-4 minutes.
Mix together the cornstarch and sugar then stir the mixture into the fruit. Cook, stirring constantly, until the sauce has thickened. Stir in the lemon juice.
Remove the pan from the heat and stir in the remaining blueberries. Set the pan aside to cool.
Combine the cream cheese and powdered sugar in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Fold the whipped topping into the cream cheese mixture by hand.
Spread the cream cheese mixture in the bottom of the baked pie crust. Top with the berry sauce. Place in the refrigerator and chill for 1-2 hours. Serve the pie with whipped cream if desired.
nutrition data
416 calories, 19 grams fat, 61 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
One additional note: I used the entire 8 oz package of cream cheese.
November 23, 2012
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.
June 8, 2011
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.
July 22, 2010
i thought it was very good and easy thank you
July 8, 2007
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!