Blueberry Cheese Pie Dated 1973 |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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BLUEBERRY CHEESE PIE DATED 1973 This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Jennet Estate in Allen, Texas in 1983. Ingredients:
9” unbaked pie shell |
1 pound 5 ounce can blueberry pie filling |
12 ounces cream cheese softened |
1/2 cup granulated sugar |
2 eggs |
1/2 teaspoon vanilla |
1 cup sour cream |
Directions:
1. Preheat oven to 425 then prepare pie shell.
2. Spread half the pie filling in bottom then set rest of filling aside.
3. Bake shell 15 minutes then remove from oven and reduce heat to 350.
4. In small bowl with portable electric mixer beat cream cheese with sugar, eggs and vanilla until smooth.
5. Pour over hot pie filling then bake 25 minutes.
6. Cool completely on wire rack.
7. To serve spoon sour cream around edge of pie.
8. Fill center with remaining pie filling.
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