Blueberry cream pie

Blueberry cream pie



  • cinnamon - 1/2 tsp
  • vanilla - 1/2 tsp
  • granulated sugar - 1 c
  • butter - 1 Tbsp
  • cornstarch - 3 Tbsp
  • water - 3/4 c
  • confectioners sugar - 1/2 c
  • whipped cream - 1 item
  • fresh blueberries - 4 c
  • freshly squeezed lemon juice - 1 Tbsp
  • cream cheese room temperature - 4 oz
  • 9-inch pie shell, baked - 1 item

How to make blueberry cream pie:

Cream together cream cheese, confectioners sugar and vanilla. Whip cream and fold into cream cheese mixture. Spread into 9-inch pie shell. Refrigerate.

Bring 1 cup of blueberries and 3/4 cup water to a boil in small saucepan. Simmer for 4 minutes, stirring constantly. Add butter and stir.

Mix together granulated sugar, cornstarch and cinnamon. Add to hot blueberry mixture. Cook on low heat, stirring constantly, until thick and clear. Remove from heat and add lemon juice.

Pour remaining 3 cups blueberries over chilled cream cheese mixture in shell. Pour and spread hot blueberry mixture over fresh berries. Refrigerate. Serve with whipping cream. Yields 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Blueberry cream pie
Average rating: 4.5 of 5, total votes: 6
Cook. Time: PT1H
Total Time: PT1H

Cause of complaint:

Related ingredients:
sugar, flour, eggs, beaten, all-purpose flour, peanut butter, rolled oats, box yellow cake mix, box duncan hines yellow cake mix, all-purpose plain flour, sticks softened butter
You may be interested in these recipes:
No comments - be the first!
Add comment: