Alaskas Wild Blueberry Cream Cheese Pie Recipes

BLUEBERRY CREAM CHEESE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine the graham cracker crumbs, sugar and butter in a bowl. Press into the bottom and sides of a 9-inch pie pan.
• Bake for 8-10 minutes or until lightly browned. Place on a rack to cool.
• Whip the heavy cream in a bowl for 5-7 minutes or until stiff peaks form.
• In another bowl, combine the cream cheese and powdered sugar. Beat for 2 minutes or until smooth. Gently fold in whipped cream.
• Spread into the bottom of the cooled crust. Refrigerate.
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth.
• Stir in the blueberries and bring to a boil over medium heat. Cook for 2-3 minutes or until the blueberries release some of their juices and the sugar combination is no longer white.
• Remove from the heat and let cool to room temperature.
• Spread over the cream cheese layer and refrigerate 4-6 hours before serving.
• Garnish with lemon zest if desired.

BLUEBERRY CREAM CHEESE PIE

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.

CREAM CHEESE BLUEBERRY PIE

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.

ALASKA'S WILD BLUEBERRY CREAM CHEESE PIE

Steps:

• 1. Prepare blueberries: Rinse and sort blueberries. Put them in a sauce pan with the water and cornstarch. Cook and lightly stir until thickened on medium to low heat. Cool and put in refrigerator to chill.
• 2. Mix crust: mix margarine, powdered sugar and flour. Cut the above together and refrigerate for 1/2 hour. Then press the crust into a 9 by 13 inch pan and bake 10 minutes at 350°F.
• 3. Prepare filling: Mix sugar and cream cheese, add Cool Whip. Put into crust and chill 1/2 hour. Add chilled blueberry mixture and chill for 1 hour. Then enjoy.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

BLUEBERRY AND BANANA CREAM CHEESE PIE

Steps:

• Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
• Slice bananas into cooled crusts.
• Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
• Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!

ALASKAN BLUEBERRY PIE

Steps:

• Cook the first seven ingredients until very thick.
• Fold in the 2 cups fresh or frozen blueberries and pour into a baked pie shell.
• Let pie cool and top with whipped cream.