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Blueberries 'n' Cream Pie

 Blueberries 'n' Cream Pie
After taking one bite of this appealing pie, friends always ask for the recipe. It's especially good served warm. You can substitute peaches for the berries with equally fantastic results. #151;Roger Meyers of Chambersburg, Pennsylvania
8 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1/2 cup plus 1 tablespoon fat-free milk, divided
  • 3 tablespoons butter
  • 1 egg
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 cups fresh or frozen blueberries, thawed
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup sugar
  • TOPPING:
  • 2 teaspoons sugar
  • 1/8 teaspoon ground cinnamon

Directions

  • In a large bowl, beat 1/2 cup milk, butter and egg. Combine the
  • flour, pudding mix, baking powder and salt; stir into egg mixture
  • just until moistened. Pour into a 9-in. pie plate coated with
  • cooking spray. Arrange blueberries over batter to within 1/2 in. of
  • edge of plate.
  • In a large bowl, beat the cream cheese, sugar and remaining milk
  • until smooth. Spread over blueberries to within 1 in. of berry edge.
  • For topping, combine sugar and cinnamon; sprinkle over the cream

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Blueberries 'n' Cream Pie (continued)

Directions (continued)

  • cheese mixture. Bake at 350° for 30-35 minutes or until set.
  • Serve warm. Refrigerate leftovers. Yield: 8 servings.
Nutritional Facts: One piece equals 249 calories, 12 g fat (7 g saturated fat), 60 mg cholesterol, 302 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1/2 fruit.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.