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Blueberry Cream Cheese Pie
This easy blueberry cream cheese pie is a delicious way to enjoy blueberries.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups blueberries r dry-pack frozen blueberries, rinsed and drain - 2 cups of blueberries is a 16-ounce package of frozen blueberries
- 1 baked 9-inch pie shell
- 1 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 2 cups blueberries (1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.
Let cream cheese soften at room temperature. In a medium bowl, whip cream cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Mix in lemon juice and vanilla.
Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours.
Arrange the remaining 1-1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.
In a small saucepan, combine sugar and cornstarch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries.
Cook over medium heat; constantly stir until mixture thickens and comes to a boil. Continue to stir and cook until the mixture is clear, which takes about 2 minutes. Strain. Cool.
Calories: 407kcal | Carbohydrates: 66g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 156mg | Potassium: 290mg | Fiber: 1g | Sugar: 60g | Vitamin A: 555IU | Vitamin C: 12.4mg | Calcium: 173mg | Iron: 0.4mg