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Cream Cheese Blueberry Pie Recipe
Cream Cheese Blueberry Pie Recipe photo by Taste of Home

Cream Cheese Blueberry Pie Recipe

Publisher Photo
”Yum!” exclaimed our tasting panel over this delectable treat submitted by Lisieux Bauman of Cheektowaga, New York.
TOTAL TIME: Prep: 20 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream, whipped
  • Pastry for single-crust pie (9 inches), baked
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups fresh or frozen blueberries

Nutritional Facts

1 serving (1 slice) equals 337 calories, 15 g fat (8 g saturated fat), 31 mg cholesterol, 146 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell.
  2. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving. Yield: 6-8 servings.
Originally published as Cream Cheese Blueberry Pie in Taste of Home August/September 2005, p 11

Nutritional Facts

1 serving (1 slice) equals 337 calories, 15 g fat (8 g saturated fat), 31 mg cholesterol, 146 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cream Cheese Blueberry Pie

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 31, 2014

Easy and delicious. People love it.

MY REVIEW
Reviewed Apr. 21, 2014

A taste pie, but not anything that I would write to mother about.

MY REVIEW
Reviewed Mar. 6, 2014

Super easy to make and delicious. I also double the cream cheese layer. The last time I made it I used an oatmeal pie crust. Yum!

MY REVIEW
Reviewed Aug. 17, 2013

This was very good! I accidentally left out the whipping cream and it still turned out nice. I love graham cracker crust so I used that instead. And instead of the lemon juice I did the zest like someone previously suggested.

MY REVIEW
Reviewed May. 18, 2013

OH! I also doubled the cream cheese filling and it was just the right amount.

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