Jims Blueberry Cream Cheese Pie Lightened 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.

BLUEBERRY CREAM CHEESE PIE

Steps:

• Spread softened cream cheese unto bottom of pie shell.
• Mix cornstarch with water and stir until dissolved.
• Combine 2 cups of berries, cornstarch liquid, sugar, butter and lemon juice in a medium saucepan.
• Slowly bring to a boil, stirring constantly.
• Let boil for one minute stirring constantly.
• Let cool slightly.
• Pour into pie shell and let cool.
• Top with more fresh berries.
• Serve with whipped cream.

JIM'S PINEAPPLE CHEESE PIE

Steps:

• Drain juice from pineapple. Set the fruit aside. Dissolve the gelatin in the pineapple juice, and microwave for 1 minute.
• Mix whipped topping and cream cheese until smooth. Mix pineapple into creamed cheese mixture. Stir in gelatin, and mix thoroughly. Pour into pie shell, and refrigerate for 4 to 5 hours.

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 CREAM CHEESE PIE

Steps:

• In medium-sized mixing bowl, beat cream cheese until well softened.
• Add sugar, vanilla and lemon extract and mix well.
• Fold in Cool Whip.
• Pour mixture into prepared crust and spread evenly.
• Top with blueberry pie filling and refrigerate until ready to serve.

BLUEBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in blueberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving.
• Note: The first time I made this, I thought I'd save time and made the blueberry mixture the night before. Bad idea. It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.