Blueberry Cream Cheese Pie

Total Time Prep: 40 min. + chilling Cook: 10 min.
Yield 8 servings
Test Kitchen Approved
Assemble this blueberry cream cheese pie at your leisure, then let it chill until serving time.

Ingredients

  • Dough for single-crust pie
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup heavy whipping cream, whipped
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 cups fresh or frozen blueberries

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights. Bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell.
  4. In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

Nutrition Facts

1 piece: 414 calories, 22g fat (14g saturated fat), 61mg cholesterol, 205mg sodium, 52g carbohydrate (31g sugars, 2g fiber), 4g protein.

This blueberry cream cheese pie is guaranteed to please. —Lisieux Bauman, Cheektowaga, New York
Recipe Creator

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