Blueberry Cream Cheese Pie
This recipe layers fresh blueberries with cooked berries for a garden-fresh, summer taste. A cream cheese base and whipped cream topping give the pie a perfect finish. This is a great pie to make for your July 4 dessert.
Prep filling: 40 minutes
Yield: 8 to 10 servings
Pan: 9-inch pie plate
Difficulty: intermediate
Ingredients
9-inch prebaked pie pastry, cooled
8-ounce package full fat cream cheese, softened
3 tablespoons cream or whole milk
4 cups (1 quart) fresh blueberries, divided
1/2 teaspoon fresh grated lemon rind
1/4 teaspoon ground cinnamon
1/4 cup pineapple juice
1/4 cup (31 grams) cornstarch
1/2 cup (102 grams) granulated sugar
1 cup heavy whipping cream, very cold
1 tablespoon granulated sugar
Directions:
Prepare and bake a 9-inch pie pastry. Cool on a wire rack.
In a medium bowl, beat cream cheese and cream or milk until blended. Spread on the base of a pre-baked and cooled pie shell. Chill while you prepare the filling.
Puree 2 cups blueberries in the work bowl of a food processor. Add grated lemon rind, cinnamon, pineapple juice, cornstarch, and 1/2 cup sugar. Blend until smooth. Pour into a heavy saucepan and cook over medium-high heat until mixture just begins to simmer, stirring constantly. Turn down heat and continue to cook and stir until very thick and translucent, about 5 minutes. Cool completely.
Spoon half the cooked blueberry mixture over the cream cheese layer in the pie shell and spread. Arrange 2 cups whole blueberries over cooked mixture. Spread the remaining cooked mixture over the blueberries. Chill while preparing whipped cream.
Chill large bowl, beaters, and cream in freezer for about 5 minutes. Using an electric mixer, beat cream to soft peaks. Gradually add 1 tablespoon sugar and continue beating until stiff peaks form. Spread whipped cream evenly over pie. Chill pie until needed.
Cover and store leftover pie in refrigerator.
Tips:
- This recipe uses cultivated blueberries.