Let's Make a Blueberry Cream Cheese Pie!
How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be completely no bake and gluten-free too!
↓↓↓↓↓ BLUEBERRY CREAM PIE RECIPE BELOW ↓↓↓↓↓
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
1 single pie crust, baked and ready
2 tablespoons water
1 tablespoon corn starch
1/2 teaspoon lemon juice
2 tablespoons cane sugar
1/4 teaspoon cinnamon
2 cups blueberry purée*
2 cups blueberries
16 ounces cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk
INSTRUCTIONS:
1. Make your pie crust ahead of time, so it's all set and ready to go. From that point on, there will be no baking necessary.
2. In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
3. In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
4. Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
5. Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
6. Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
7. Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
8. Spread the cream cheese filling in the cooled and prepared pie crust.
9. Top the cream cheese filling with the cooled blueberry pie filling.
10. Cover and chill the pie for at least 1-2 hours, or overnight.
11. Once it's chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.
*To make blueberry purée for cream cheese blueberry pie, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button. It'll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you're using frozen berries, make sure to rinse and dry them off so you don't get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.
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FAVORITE TOOLS and EQUIPMENT:
Blender:
Pyrex Glass Measuring Cups:
Whisk:
Medium Saucepan:
Spatula:
Hand Mixer:
Large Mixing Bowl:
Pie Plate:
Pie Server:
Blueberry Cream Cheese Pie Fast and Easy Recipe
Blueberry Cream Cheese Pie Fast and Easy Recipe
Blueberry Cream Cheese Pie
Ingredients:
1 Graham cracker pie crust 9 inch
1 Philadelphia Cream Cheese 8 oz.
1 Can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla flavoring
1 Can Blueberry Pie Filling
Directions:
Mix the cream cheese and condensed milk together
Add the lemon juice and vanilla flavoring
Mix until smooth
Put the cream cheese mix into the pie crust
Refrigerate 3 to 6 hour until the cream cheese sets
Put the blueberry pie filling on top
Refrigerate until ready to serve ( I usually let it refrigerate overnight)
Serve and Enjoy !!!
Marie
Note: You can substitute the blueberries for cherries and this makes a
Cherry cream cheese pie.
Blueberry creamcheese pie - Pineapple Top Hawaii
Day 23 of 24 days of desserts!
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Blueberry creamcheese pie! Its childhood memory when I see this dessert, every family gather long there’s atleast one of these pies, so incredibly simple but so delicious! Creamcheese, cool whip, crust and topping how easy! See how I whip this up in seconds! #pineappletophawaii #hawaii #hawaiieats #food #desserts #blueberry #creamcheese #pie #easy #ono
Mini Blueberry Pies | Individual Blueberry Crumble Pies | The Floral Apron
Bite-sized blueberry pies are baked in a muffin pan and topped with a buttery crumble topping. Filled with fresh blueberries and a hint of lemon, these mini blueberry pies are certain to be a new favorite summer dessert!
The recipe for my mini blueberry pies is up on my website here:
If you make this recipe, please consider leaving the recipe a review on my website! It goes a long way to help my little website grow. ????
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#mini #blueberry #recipe
The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
Thanks to Made In Cookware for being the sponsor of this episode! You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link -
The Most Delicious Blueberry Pie With Claire Saffitz | Dessert Person
The conventional wisdom is that it’s too hot to bake in summertime, but that’s exactly when Claire’s baking goes into overdrive, turning all the seasonal fruit into jammy, buttery, crisp-crusted pies. For a superior ratio of crust to filling, though, give slab pie a try, specifically this Blueberry Slab Pie. The filling comes together quickly using frozen blueberries, so you can make it any time of the year, and it’s baked in Made In’s beautiful and hyper-functional porcelain baking slab, which is thermal-shock resistant and can go from freezer to oven to table. Thanks to Made In, our sponsor for this episode.
#blueberry #pie #clairesaffitz
Blueberry Slab Pie
Serves 12-15
Special Equipment: Shallow 13x9 baking dish or Made In baking slab
PIE DOUGH
5 cups all-purpose flour (675g)
3 tablespoons granulated sugar
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton kosher salt
4 sticks unsalted butter, chilled, cut into ½-inch pieces
FILLING AND ASSEMBLY
2¼ pounds frozen blueberries, preferably wild
⅔ cups granulated sugar
¼ cup cornstarch
1 tablespoon finely grated lemon zest
¼ cup fresh lemon juice
2 teaspoons vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
¼ teaspoon ground cardamom
1 large egg, beaten
Demerara sugar, for sprinkling the top
Heavy cream, chilled, for serving
Claire Saffitz Slab Pie Recipe:
Video Breakdown
0:00 Start
0:01 How To Make Blueberry Pie
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Blueberry Pie Bars ????????????
Ingredients;
Crust and Topping:
* 3 cups all-purpose flour
* 1 cup granulated sugar
* 1 tsp baking powder
* 1/2 tsp salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 large egg
Filling and Glaze:
* 1 cup blueberries
* Corn starch
* Lemon Juice
* 1 cup powdered sugar
* 1 tsp vanilla extract
* 1-2 Tbsp milk
Directions;
* Preheat oven to 400 F. Line a baking dish with parchment paper. In a bowl or a stand mixer, stir together the flour, sugar, baking powder, and salt. Add the butter one Tablespoon at a time and mix with the paddle attachment until the ingredients resemble fine crumbs. Add the egg and mix until incorporated. Press 1/2 to 2/3 of the mixture onto the bottom of the prepared baking dish. Bake for 10-12 minutes or until the crust is matte (not shiny/wet) and starting to lightly brown. Dollop the blueberry pie filling onto the partially baked crust, and spread evenly with a spatula. Crumble the remaining crust evenly over the top of the blueberry filling. Bake at 400˚F for an additional 25-30 minutes until the top is lightly brown and the filling bubbles in the center. Remove from oven and place on a wire rack to cool completely. Once bars are done make glaze and drizzle over!
~Buon Appetito