BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
BLUEBERRY CREAM PIE
Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.
Provided by Barbara
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
- In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
- Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g
EASY BLUEBERRY CREAM PIE
This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.
CREAMY BLUEBERRY PIE
This is one of my favorite pies--not too sweet, good hot or cold, with or without ice cream. Plus, it's easy to make.
Provided by Susan Meyer
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
- Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
- In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
- Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 67.3 g, Cholesterol 68.1 mg, Fat 17.8 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 250.3 mg, Sugar 44 g
BLUEBERRY SOUR CREAM PIE
Categories Nut Dessert Bake Kid-Friendly Blueberry Summer Sour Cream Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- FOR CRUST:
- Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
- Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
- FOR FILLING:
- Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
- FOR TOPPING:
- Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.
BLUEBERRIES AND CREAM
Nigella Lawson called this "the ultimate in a no-cook dessert": nothing more than Greek or whole-milk yogurt and heavy cream combined in a bowl and given a thick sprinkled covering of soft brown sugar, light or dark as you wish. It's a dish her grandmother made, calling it Barbados cream (presumably because the sugar she used came from Barbados). After combining the yogurt, cream and sugar, you wrap the bowl in plastic and put it in the fridge for 12 to 24 hours to let the sugar turn into a dark bronze liquid, slowly seeping into the cream and yogurt. It tastes like a light, uncrunched crème brûlée. When you are ready to eat it, take the cream-yogurt mixture to the table with another bowl filled with blueberries. And then sit down and feel quietly pleased with yourself: you have made a lovely summer dessert and have not so much as broken a sweat.
Provided by Nigella Lawson
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
- Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
- Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 55 milligrams, Sugar 24 grams
BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST
Make and share this Blueberries and Cream Pie With No Roll Pie Crust recipe from Food.com.
Provided by PanNan
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put first five ingredients in a 9 inch pie pan.
- Mix with a fork until well blended and pat into the pan.
- Push the pastry up the sides and form a nice edge with your thumb and finger.
- Prick the crust with a fork to prevent bubbling of the pastry during baking.
- Preheat oven to 400.
- Rinse berries and pick out any undesirable ones.
- After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
- In a small bowl combine the sugar, flour, cinnamon and salt.
- Stir in the milk and 1/2 cup whipping cream.
- Whisk until smooth.
- Pour over the berries and bake for 45 minutes.
- After about 30 minutes, check the pie.
- If the edges are getting very brown, cover with strips of aluminum foil.
- Cool on a wire rack and refrigerate for 2 hours before serving.
- To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
- Chill the bowl before whipping the cream to improve the results.
- Add vanilla and 2 tbsp sugar.
- Serve a dollop of whipped cream on each serving of pie.
BLUEBERRIES 'N' CREAM PIE
My mom always has a bumper crop of blueberries every year, so I'm always looking for new ways to use them. This non-traditional blueberry pie uses vanilla pudding mix.
Provided by mailbelle
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat 1/2 cup milk, butter and egg.
- Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened.
- Pour into a 9-inch pie plate coated with nonstick cooking spray.
- Arrange blueberries over batter to within 1/2-inch of edge of plate.
- In a large mixing bowl, beat cream cheese, sugar and remaining milk until smooth.
- Spread over blueberries to within 1 inch of berry edge.
- Sprinkle 2 teaspoons sugar over the cream cheese mixture.
- Bake at 350 degrees for 30-35 minutes or until set.
- Serve warm and refrigerate leftovers.
Nutrition Facts : Calories 285.2, Fat 15.7, SaturatedFat 9.6, Cholesterol 71.5, Sodium 274, Carbohydrate 32.4, Fiber 1.2, Sugar 19.8, Protein 5
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