How To make Fresh Blueberry Cream Pie
1 c Sour cream
2 tb Flour, all-purpose
3/4 c Sugar
1 ts Vanilla extract
1/4 ts Salt
1 Egg; beaten
2 1/2 c Blueberries, fresh
1 Pastry shell, 9"; unbaked
3 tb Flour, all-purpose
3 tb Butter (or marg.); softened
3 tb Pecans; chopped
Combine first 6 ingredients; beat 5 minutes at medium speed of an electric mixer or until smooth. Fold in blueberries. Pour filling into pastry shell; bake at 400 degrees for 25 minutes.
Combine remaining ingredients, stirring well; sprinkle over top of pie. Bake 10 additional minutes. Chill before serving. SOURCE: Southern Living Magazine, July 1980. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 06-11-94 -----
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
No-Bake Blueberry Cream Pie with Graham Cracker Crust
No Bake Blueberry Cream Pie with Graham Cracker Crust is a taste of summer you won't forget. Best served chilled, this pie filling is rich, creamy, and fruity with just the right amount of sweetness. The graham cracker crust is classic and one you can repurpose for other no bake desserts like my other favorite, cheesecake!
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RECIPE
:::ingredients
--------Graham cracker crust
1 cup graham cracker crumbs ground in a food processor
5 1/2 Tablespoons unsalted butter melted
3 tablespoons sugar
--------Blueberry filling
2 1/2 cups blueberries i used frozen
2 teaspoons cornstarch
2-3 tablespoons sugar adjust sweetness while cooking, 1 Tbsp at a time to taste.
--------Cream Topping
2/3 cup mascarpone cheese
2/3 cup Greek yogurt I used Greek Gods Whole Milk
2 tablespoons sugar
--------Blueberry topping
1 cup Fresh blueberries for garnish
whipped cream optional
INSTRUCTIONS
--------Graham cracker crust
Spray the bottom and sides of pie tin or glass pie dish with nonstick spray. Using your hands, mix crust ingredients in a medium bowl.
Pack onto pie dish in an even layer and press firmly. Chill until firm, at least 45 minutes.
--------Blueberry Filling
Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally.
Cook about 6 minutes until thickened. Set aside and allow to cool. (For quicker cooling set in a metal container and place in an ice bath!)
--------Cream Topping
Meanwhile, combine mascarpone cheese, yogurt and 2 tablespoons sugar. Beat with electric mixer until smooth and set aside.
--------Assembly
Take out your pie crust from the refrigerator and spread with the cooled blueberry mixture. Spread evenly using a spoon or spatula.
Top the blueberry mixture with the cheese yogurt mixture in an even layer. Top with fresh blueberries.
Chill until set, about 5 hours. Remember to share and serve with additional whipped cream!
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Homemade Blueberry Pie~ Made With Fresh Blueberries
❤️SUBSCRIBE Got fresh blueberries? Make a homemade blueberry pie! In this video I’ll show you how to make from -scratch, blueberry pie using fresh blueberries. This pie has the perfect firm filling and the most amazing golden, buttery crust! Add some vanilla ice cream for good luck!!
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Blueberry Cream Pie
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2 cups whole milk
3 1/2 Tbs corn starch
1/2 cup sugar
1 tsp vanilla extract
2 1/2 cups blueberries
1 pint whipping cream (or cool whip or Rediwhip)
1/2 cup sugar
Graham cracker crust (or regular pie crust)
????FRESH BLUEBERRY CREAM PIE #shorts #shortsfeed #shortsvideo #shortsviral #shortsyoutube
My Fresh Blueberry Cream Pie is a great choice for your Labor Day barbecue or as a dessert for a family Sunday dinner. Unlike many blueberry pie recipes, my blueberry topping uses no gelatin and is made with fresh blueberries (not frozen). Fresh blueberries give it that pop of freshness in every bite. Combined with a deliciously dreamy cream cheese filling and my pecan and graham cracker crust, this summer dessert recipe is a true winner with all ages. There is even a gluten free option available!
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URBAN PLATE BLUEBERRY CREAM PIE
Simple yet tasty way of making blueberry pie
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