Cream Cheese Blueberry Pie
- By Tracy Ames
- Published July 25, 2011
Tracy Ames
Mrs. Ames is an international bestselling author of interracial erotic fiction and a former columnist for several newsletters and magazines.
A native of the San Francisco Bay Area, Tracy currently split time between Greenwich CT & New York City with her husband, children and a host of pets.
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This is my take on Double Cream Blueberry Pie my favorite from Marie Callendar’s.
I found a similar recipe here but (besides being upside down*) it lacked ‘something’.
That ‘something’ was cinnamon and vanilla. If you have vanilla nut extract, even better. It was also a bit soft...extra mixing time was needed.
You if add lemon juice to the cream mixture, you must increase your mix time. For best results don’t use low fat crap. It’s summertime…live a little!
Cream Cheese Blueberry Pie
Photo by: Taste of Home
Ingredients
• 4 ounces cream cheese, softened
• 1 cups confectioners' sugar
• 2 cups Cool Whip
• 1 (9 inch) pastry shell, baked
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 cup water (more if needed)
• 1/4 cup fresh lemon juice (not lemon extract)
• ½ teaspoon cinnamon
• 1 Tablespoon vanilla
• 3 cups fresh or frozen blueberries
Directions
1. Bake pie shell until golden and set aside to cool.
2. In a small mixing bowl, beat cream cheese, Cool Whip and confectioners' sugar on medium speed until smooth (about two mins) and high speed until firm (about two-three mins). Spread into pastry shell and place in the frig.
3. In a large saucepan, combine the sugar, water and lemon juice, vanilla, and cinnamon. Bring to a boil. Add cornstarch slowly and whisk until smooth; thin with additional water if needed. Stir in blueberries**. Bring to a LOW boil until thickened (about five to ten minutes). Remove from heat. Cool completely. Spread over cream cheese layer. Refrigerate at least two hours. The longer it sits the better.
Also, try the graham cracker version
*DO NOT put the cream layer on top!! We found out the hard way!
**The longer blueberries boil, the more they'll pop. If you want whole berries, reserve 1.5 cups and add them once the berrie mix has thickened. Extra mix can be frozen but my gang has used it (stolen it) for topping everything from ice-cream to pancakes.
I found a similar recipe here but (besides being upside down*) it lacked ‘something’.
That ‘something’ was cinnamon and vanilla. If you have vanilla nut extract, even better. It was also a bit soft...extra mixing time was needed.
You if add lemon juice to the cream mixture, you must increase your mix time. For best results don’t use low fat crap. It’s summertime…live a little!
Cream Cheese Blueberry Pie
Photo by: Taste of Home
Ingredients
• 4 ounces cream cheese, softened
• 1 cups confectioners' sugar
• 2 cups Cool Whip
• 1 (9 inch) pastry shell, baked
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 cup water (more if needed)
• 1/4 cup fresh lemon juice (not lemon extract)
• ½ teaspoon cinnamon
• 1 Tablespoon vanilla
• 3 cups fresh or frozen blueberries
Directions
1. Bake pie shell until golden and set aside to cool.
2. In a small mixing bowl, beat cream cheese, Cool Whip and confectioners' sugar on medium speed until smooth (about two mins) and high speed until firm (about two-three mins). Spread into pastry shell and place in the frig.
3. In a large saucepan, combine the sugar, water and lemon juice, vanilla, and cinnamon. Bring to a boil. Add cornstarch slowly and whisk until smooth; thin with additional water if needed. Stir in blueberries**. Bring to a LOW boil until thickened (about five to ten minutes). Remove from heat. Cool completely. Spread over cream cheese layer. Refrigerate at least two hours. The longer it sits the better.
Also, try the graham cracker version
*DO NOT put the cream layer on top!! We found out the hard way!
**The longer blueberries boil, the more they'll pop. If you want whole berries, reserve 1.5 cups and add them once the berrie mix has thickened. Extra mix can be frozen but my gang has used it (stolen it) for topping everything from ice-cream to pancakes.
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