Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie
  • PREP TIME
    15 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    3 hrs 55 mins
  • SERVING
    8 People
  • VIEWS
    48

A luscious blueberry cream cheese pie that's the perfect blend of sweet and tangy. This effortless dessert is ideal for warm days, requiring minimal effort but a generous chill time to achieve its full, delightful potential.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    79 g
  • Cholesterol
    48 mg
  • Fiber
    3 g
  • Protein
    9 g
  • Saturated Fat
    12 g
  • Sodium
    278 mg
  • Sugar
    60 g
  • Fat
    33 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 300°F (150°C). (5 minutes)

Image Step 02
02 Step

Recipe View In a mixing bowl, combine flour, pecans, and melted butter. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form a crust. (10 minutes)

Image Step 03
03 Step

Recipe View Bake in the preheated oven until the crust is golden brown. Allow to cool completely. (30 minutes baking, 30 minutes cooling)

Image Step 04
04 Step

Recipe View While the crust cools, in a medium saucepan, combine blueberries, sugar, cornstarch, and 1 teaspoon of lemon juice. Heat over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens into a glossy sauce. Allow to cool completely. (15 minutes cooking, 30 minutes cooling)

Image Step 05
05 Step

Recipe View In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Gradually add the sweetened condensed milk and blend until smooth. Stir in the remaining ⅓ cup of lemon juice until well combined. (10 minutes)

Image Step 06
06 Step

Recipe View Pour the cream cheese filling evenly over the cooled crust. Gently spread the cooled blueberry sauce over the cream cheese layer. (5 minutes)

Image Step 07
07 Step

Recipe View Cover the baking dish with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld and the filling to set completely. (2 hours minimum chilling)

For a richer crust, use brown butter instead of melted butter.
If using frozen blueberries, thaw them completely and drain any excess liquid before using.
Garnish with fresh mint leaves or a dusting of powdered sugar before serving for an elegant touch.
For a graham cracker crust, combine 1 1/2 cups of graham cracker crumbs, 1/3 cup of melted butter, and 1/4 cup of sugar. Press into the baking dish and bake for 8-10 minutes at 350°F (175°C) before cooling and adding the fillings.

Naomi Robel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 16 Ratings)
Total Reviews: (3)
  • Robbie Oreilly

    This pie was a huge hit at our family gathering! The crust was perfectly crunchy, and the cream cheese filling was so smooth and creamy. Definitely making this again!

  • Victoria Altenwerth

    I followed the recipe exactly, and it turned out amazing! The blueberry sauce was so flavorful, and the lemon juice added the perfect amount of tanginess. Thank you for sharing this wonderful recipe!

  • Kaci Kris

    I added a sprinkle of cinnamon to the crust, and it gave the pie a warm, cozy flavor. Also, I let it chill overnight, and it was worth the wait! The flavors really melded together beautifully.

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