Cream Cheese Blueberry Pie
TOTAL TIME: Prep: 40 min. + chilling Cook: 10 min. + chilling
YIELD: 8 servings.
This blueberry cream cheese pie is guaranteed to please. —Lisieux Bauman, Cheektowaga, New York
Ingredients
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Dough for single-crust pie
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4 ounces cream cheese, softened
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1/2 cup confectioners' sugar
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1/2 cup heavy whipping cream, whipped
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2/3 cup sugar
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1/4 cup cornstarch
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1/2 cup water
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1/4 cup lemon juice
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3 cups fresh or frozen blueberries
Directions
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1.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
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2.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
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3.
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell.
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4.
In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Nutrition Facts
1 piece: 414 calories, 22g fat (14g saturated fat), 61mg cholesterol, 205mg sodium, 52g carbohydrate (31g sugars, 2g fiber), 4g protein.
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