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Blueberry Muffin Cheesecake Pie
Do you need a sweet, crumbly and flavorful dessert for an upcoming occasion? Well, I have the perfect recipe for you and your family. This amazing Blueberry Muffin Cheesecake Pie is a great addition to any after meal dessert to share with your loved ones or any special day. It is full of flavor and creamy with the perfect crumb topping.
Prep Time
1 hr
Cook Time
5 hrs
Total Time
6 hrs
Servings:
10
Calories:
1024 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups shortening
- 1 teaspoon salt
- 1 egg
- 1 Tablespoon vinegar
- water
- 5 cups flour
PIE FILLING:
- 4 cups blueberries fresh, washed
- 2 cups sugar
- 8 ounces cream cheese softened
- 2 Tablespoons vanilla
- 2 Tablespoons corn starch mixed with 2 teaspoons of water
- 1 teaspoon gelatin
STREUSEL TOPPING:
- 1 cup flour
- 2/3 cups sugar
- 1 tick butter
- 1 teaspoon cinnamon
- 2 package blueberry oatmeal Quaker brand
Instructions
- First, make the dough: In a large bowl, combine the Flour, and salt, and mix well. Place the Shortening in the bowl, and use a pastry cutter to cut the shortening into the flour, until it resembles small peas. In a measuring up, crack the egg, and beat the egg until it's lemon yellow in color. Add the Vinegar, and enough water to make 1 cup. Pour the egg mixture into the flour, and stir until well mixed, and a ball forms. Divide the dough into 5 even pieces. Roll out one of the pieces to fit the pie plate, and store the rest in a Ziploc bag in the refrigerator for up to 5 days, or freeze for up to 30 days.
- Place the dough in the pie plate, and crimp the edge. Remove any extra dough, and place in Ziploc bag. Set the pie plate aside, and make the filling.
- Place the washed Blueberries and the sugar in a large bowl, and stir. Place the cream cheese and Vanilla in the bowl, and mix well with the Blueberries and sugar. In a small dish, add the Corn starch, and 2 Tablespoons of water, and stir until dissolved. Pour over Blueberry mixture. Sprinkle 1 teaspoon of unflavored Gelatin over the bowl, and stir. Pour the Blueberry filling into the pie plate.
- Make the Streusel Topping: In a large bowl, stir together, the Flour, Sugar, Butter, Cinnamon, and Blueberry Oatmeal, until well combined. Spoon the Topping evenly over the top of the pie. Place the pie in the Oven at 350 degrees, for 45 minutes. After 45 minutes cover the top of the pie with foil, and bake another 15 minutes. Remove the pie to a wire rack to cool.
- When Pie is cool, melt 1 bar of White Baking Chocolate in the microwave, and place the melted chocolate in a Ziploc bag. Snip off one corner of the bag, and make a lattice pattern across the top of the pie (see photo).
- Place the pie in the refrigerator to completely set the filling, for at least 4 hours, or overnight for best results.
Cup of Yum
Notes
- NOTE: You can serve this with a scoop of Ice cream, or fresh Whipped cream, blueberries to top, and mint for garnish
- Whipped cream
Nutrition Information
Calories
1024kcal
(51%)
Carbohydrates
123g
(41%)
Protein
11g
(22%)
Fat
55g
(85%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
12g
(71%)
Monounsaturated Fat
20g
(100%)
Trans Fat
6g
(300%)
Cholesterol
53mg
(18%)
Sodium
398mg
(17%)
Potassium
197mg
(4%)
Fiber
4g
(16%)
Sugar
61g
(122%)
Vitamin A
464IU
(9%)
Vitamin C
6mg
(7%)
Calcium
57mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 1024
% Daily Value*
| Calories | 1024kcal | 51% |
| Carbohydrates | 123g | 41% |
| Protein | 11g | 22% |
| Fat | 55g | 85% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 6g | 300% |
| Cholesterol | 53mg | 18% |
| Sodium | 398mg | 17% |
| Potassium | 197mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 61g | 122% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.