Julie Doellingen's Blueberry Cream Cheese Pie |
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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 8 |
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The spring means fresh blueberries, and who doesn't love the fresh blueberries? We have all made lots of blueberry muffins, blueberry cobblers and more. Even if you don't have fresh blueberries on hand you can use frozen berries to make some blueberry pie. Thanks to fellow viewer Julie Doellingen for this Blueberry Cream Cheese Pie. This recipe is made with cream cheese. Ingredients:
1 (8 ounce) package cream cheese |
1 (14 ounce) can sweetened condensed milk |
1/3 cup lemon juice |
1 teaspoon vanilla extract |
2 cups fresh blueberries (2 cups of blueberries is a 16 ounce package of frozen blueberries) or 2 cups dry-pack frozen blueberries, rinsed and drained (2 cups of blueberries is a 16 ounce package of frozen blueberries) |
1 9-inch baked pie crust |
1 cup sugar |
2 tablespoons cornstarch |
3/4 cup water |
2 cups fresh blueberries or 2 cups dry-pack frozen blueberries, rinsed and drained |
Directions:
1. Let cream cheese soften at room temperature. In a medium bowl, whip cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Blend in lemon juice and vanilla. Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours.
2. In a small saucepan, combine sugar and cornstarch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crushed. Add crushed berries. Cook over medium heat; stir constantly until misture thickens and comes to a boil. Continue to stir and cook until mixture is clear, which takes about 2 minutes. Strain. Cool. Arrange remaining 1 1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.
3. Enjoy more recipes with cream cheese? Check out the post 52 Weeks of Cream Cheese.
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