BLUEBERRY CREAM CHEESE PIE
Blueberry Cream Cheese Pie is super easy and only requires minimal baking for the crust. The bottom layer is light and creamy and the top is sweet and fruity for a pie you'll want to make all summer long!
Provided by By: Carol | From A Chef's Kitchen
Categories Desserts
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1, Calories 392 kcal, Carbohydrate 58 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 175 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 6 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
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
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
BLUEBERRY GOAT CHEESE PIE
Provided by Food Network
Categories dessert
Time 1h40m
Yield One 10-inch pie
Number Of Ingredients 16
Steps:
- For the crust: Combine the flour, margarine, sugar and salt in a large bowl. Work with your fingers, gathering and crumbling, until you have a crumbly mixture, about the size of peas.
- Slowly add cold water in small amounts, gently incorporating it by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
- For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to the desired texture.
- For the topping: Mix the almonds, sugar and margarine in a bowl; set aside.
- Preheat the oven to 350 degrees F.
- Roll out the dough and place it in a 10-inch pie pan. Pour the filling into the crust and sprinkle over the topping. Bake, rotating halfway through, for 25 minutes.
BLUEBERRY GOAT CHEESE PIE
Steps:
- 1. For the crust: Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers gathering and crumbling until you have a crumbly mixture about the size of peas.
- 2. In 2-tablespoon amounts (about 1/2 cup total), slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
- 3. For the filling: Mix together the goat cheese, heavy cream, egg, brown sugar, flour, salt, and basil in a bowl. Add the blueberries and combine; the texture will be like a thick cake batter.
- 4. For the topping: Mix together the almonds, sugar, and margarine in a bowl and set aside.
- 5. Preheat the oven to 350 degrees F. Roll out the dough on a floured surface to 18-inch thickness and place into a 10-inch pie pan. Trim and crimp the edges and prick the bottom of the crust with a fork. Par-bake the crust for 15 minutes, or until firm. Let cool slightly. Pour the filling into the crust and sprinkle the topping over the top. Bake for 35 to 40 minutes, until slightly bubbling and the crust is browned, rotating the pie halfway through. Let the pie cool for 30 minutes on a wire rack before serving so the filling can firm up.
FRESH BLUEBERRY CHEESECAKE PIE
This is the blueberry cheesecake pie of our dreams. With a flaky, tender crust and sweet gooey blueberry topping, this pie is love at first bite. From get-togethers to a patio party, our cheesecake pie will be the star of any dessert table. Make sure to cut yourself a piece first; it will go fast! You've got what it takes to make our wildly delicious blueberry cream cheese pie unforgettable.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don't have pie beans). Bake 10 minutes.
- Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
- Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
- Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
- Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
- Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY AND BANANA CREAM CHEESE PIE
These pies freeze well; enjoy one now, and freeze the second pie for use later!
Provided by G.Roberts
Categories Desserts Pies Custard and Cream Pie Recipes Banana Pie Recipes
Time 4h20m
Yield 16
Number Of Ingredients 7
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!
Nutrition Facts : Calories 352.9 calories, Carbohydrate 46.3 g, Cholesterol 15.4 mg, Fat 18.2 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 10.3 g, Sodium 111.5 mg, Sugar 35.7 g
BLUEBERRY, BASIL AND GOAT CHEESE PIE
For a good friend moving to L.A., I made a blueberry goat cheese pie. Bake one, share it and start a precious memory. -Ashley Lecker, Green Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 10-in. circle. Leave on parchment and transfer to a baking sheet., Mix blueberries, 2 tablespoons sugar, cornstarch and basil. Spoon blueberry mixture over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving the center uncovered., Whisk egg and water; brush over crust. Sprinkle with remaining sugar. Bake 30 minutes. Sprinkle with goat cheese; bake until crust is golden and filling is bubbly, about 10 minutes longer. Transfer to a wire rack to cool. Top with torn basil leaves before serving.
Nutrition Facts : Calories 308 calories, Fat 18g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 241mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein.
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