Blueberry Cream Cheese Pie
User Reviews
5
Blueberry Cream Cheese Pie
Description
Blueberry Cream Cheese Pie features a creamy filling made by whipping softened cream cheese with sweetened condensed milk, lemon juice, and vanilla extract. Fresh or rinsed frozen blueberries are gently folded inside the mixture and then poured into a baked 9-inch pie shell to chill until set. To finish, whole blueberries are arranged across the top of the pie and covered with a blueberry glaze made by cooking sugar, cornstarch, water, and crushed berries until thickened and clear. This glaze adds a smooth, glossy coat that holds the fresh berries in place and intensifies their flavor.
The pie has a balance of tartness from lemon juice with sweetness from condensed milk and the natural blueberry flavor enhanced by the fresh fruit topping. Its chilled setting and creamy texture contrast with the juicy, glazed blueberries for an appealing dessert. The baked shell provides a firm base to hold the filling and topping, making it easy to slice and serve.
This pie is ideal for summer gatherings or as a cool, refreshing treat when blueberries are in season or from frozen. It can be served directly from the refrigerator and pairs well with light coffee or tea. The glaze and fresh blueberries provide a color and flavor lift that distinguishes this pie from simpler cream cheese or berry pies.
Ingredients
Pie
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups blueberries r dry-pack frozen blueberries, rinsed and drain - 2 cups of blueberries is a 16-ounce package of frozen blueberries
- 1 baked pie shell 9-inch
Blueberry Glaze
- 1 cup sugar
- 2 tablespoons corn starch
- 3/4 cup water
- 2 cups Blueberry 1 pint) fresh or dry-pack frozen blueberries, rinsed and drained
Instructions
Pie
- Let cream cheese soften at room temperature. In a medium bowl, whip cream cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Mix in lemon juice and vanilla.
- Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours.
- Arrange the remaining 1-1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.
Blueberry Glaze
- In a small saucepan, combine sugar and cornstarch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries.
- Cook over medium heat; constantly stir until mixture thickens and comes to a boil. Continue to stir and cook until the mixture is clear, which takes about 2 minutes. Strain. Cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 156mg | 7% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 173mg | 17% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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