Houzz Logo Print
marygailv

Blueberry Cream Cheese Pie recipe for Phyllis_MN

16 years ago

Graham cracker crust of your choice for 9" or 10" pie.

Filling

2 eggs

1 lb. cream cheese (2 8 oz. pkgs.)

2/3rd cup sugar

1 tsp. vanilla

Topping

1 can sweetened blueberries

2 Tbs. cornstarch

Beat eggs, add cream cheese, sugar and vanilla. Beat until smooth. Fill pie crust, sprinkle with cinnamon and bake at 375 dgrees for 20 minutes. Remove from oven and cool.

Drain blueberries, reserving the juice. In saucepan combine juice and cornstarch (I would stir a little juice into the cornstarch first to dissolve). Cook until thickened, then cool and add blueberries. Spread blueberries over cooled cream cheese pie. Refrigerate until serving.

We had fresh blueberries, so I used the recipe for this pie for the topping:

2 pints blueberries

1 cup sugar

1 cup boiling water

1/4 tsp. salt

1-1/2 Tbs. lemon juice

3 Tbs. cornstarch

1 Tbs. butter (I omitted this for the above pie)

Sift together sugar and cornstarch, add boiling water. Stir until thoroughly mixed. Add 1 pint blueberries and boil until berries burst and mixture thickens. Add lemon juice and salt. Cool slightly, add remaining fresh berries. Pour into baked pie shell. (May be served with whipped cream or ice cream)

This cream cheese pie can be made in a 9 x 13 pan. The cream cheese filling just won't be quite as thick.

Comments (10)