BLUEBERRY CREAM CHEESE PIE
This was a favorite summertime treat in our house and one of the many recipes that was passed down to me from my mom.
Provided by rtigger4
Categories Desserts Pies Fruit Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form.
- Beat cream cheese, confectioners' sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended.
- Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 517.8 calories, Carbohydrate 62.6 g, Cholesterol 71.6 mg, Fat 28.4 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 14.9 g, Sodium 218.5 mg, Sugar 42.1 g
SWEET BLUEBERRY CREAM CHEESE PIE
This is a crowd pleaser. Easy to make, but needs to be chilled for several hours.
Provided by KAREN1961
Categories Desserts Pies Slab Pie Recipes
Time 3h55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
- Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
- Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
- Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 79.1 g, Cholesterol 47.5 mg, Fat 33 g, Fiber 3.2 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 277.9 mg, Sugar 59.7 g
CREAM CHEESE BLUEBERRY PIE
This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY-WALNUT CREAMCHEESE PIE
Being the Blueberry-walnut Cream cheese pie came out good, thought I would do a Strawberry Walnut cheese pie. I used a 21-oz can of Strawberry pie filling. Had to make it more syrupy to pour it in a cheese pie crust, but had to get it thick after cooling off. So I used cornstarch and sugar with little water.
Provided by Bobby (*_*) @Bobbycountry
Categories Pies
Number Of Ingredients 15
Steps:
- Get all ingredients together.
- Place oven rack in center of oven. Preheat oven to 400 degrees. Poke holes with a fork in pie crust.
- Place in oven and cook for 10 minutes,(crust should be light brown). Remove from oven. Turn oven to 350 degrees. Let crust set aside.
- Beat cream cheese until fluffy. Add sugar, salt, egg, lemon juice and vanilla, mix until smooth.
- Pour into pie crust and bake for 20 minutes at 350 degrees.
- Meanwhile, take cornstarch and water in a cup, and whisk together, set aside. Place Strawberry filling into a small saucepan. Add cornstarch mixture and gently fold mixture in. Place saucepan onto medium heat, cook until slow bubbly appears. Add sugar, cinnamon and nut. Gently stir, and turn to warm.
- After 20 minutes, remove pie from oven and place on rack. Turn oven to 400 degrees.After oven light goes out, pour Strawberry mixture onto cheese pie (gently).
- Spread over pie until Strawberry mixture is even with the top of crust (you may have a little left).
- Place pie back to a 400 degrees oven and cook for 10 minutes, or until crust is golden brown. Place on wire rack and let cool for 2 hours. Place in refrigerator for 30 minutes before servings. Add whipping cream, if desired. Refrigerate unused pie.
BLUEBERRIES CREAM CHEESE PIE
This is one of my favorite recipes. This is a recipe I did so many times. It's delicious with fresh blueberries. I hope you'll like it. It comes from Jean Paré.
Provided by Boomette
Categories Pie
Time 2h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
- Spread the first quantity of blueberries on the cream cheese.
- In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
- Heat and stir until boiling and it's thick.
- Let cool down. Spread on the blueberries. Put back in the fridge.
BLUEBERRY WALNUT PIE
This takes a couple hours to chill. The crust on this pie is really good, and thick. It will fill up your pie plate so press down as much as you can. I used a 9.5 inch pie plate so I was left with about a cup of filling that wouldn't fit...I saved it for a later breakfast topped with some granola. Two 15 oz cans of blueberry's work perfectly for this. :) You can easily get 16 slices from this pie, it is very thick and rich.
Provided by sweetcakes
Categories Pie
Time 52m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 18
Steps:
- Crust:.
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan.
- Bake 10 minutes. Let cool while preparing filling.
- Filling:.
- Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan.
- Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil.
- Immediately pour into large bowl of electric mixer.
- Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes.
- Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes.
- Add small amount of cooling yolk mixture and blend well.
- Slowly add gelatin mixture to yolk mixture and blend well.
- Refrigerate, stirring frequently, until mouse just begins to thicken and set.
- Whip 1 cup cream in large bowl of electric mixture until stiff peaks form.
- Fold cream and blueberries into mousse.
- Spoon into prepared crust. Cover entire top of pie with toasted walnuts.
- Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.
Nutrition Facts : Calories 353.3, Fat 24, SaturatedFat 10.1, Cholesterol 119.2, Sodium 116.2, Carbohydrate 32.6, Fiber 1.7, Sugar 23.7, Protein 4.7
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