Blueberry Cream Cheese Pie - BigOven 166072
Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie

Ready in 2 hours
9 review(s) averaging 4.7. 89% would make again

Top-ranked recipe named "Blueberry Cream Cheese Pie"

Share it:

A mix of blueberry pie and cheesecake is sure to please.

"I'd make this again but would try with real whipped cream instead, as I'm not a huge fan of Cool Whip. It wasn't too sweet and not as heavy as a real cheese cake. I'm not sure if I did something wrong but there was enough of both the filling and blueberry topping to make at least 2, 9" pies. Oh, and for anyone who's not pastry saavy, you need to pre-bake the pie shell before filling. Happy baking everyone!"

- suex2

Ingredients

Are you making this? 
1 (9-inch) Pie Shell
4 cups Blueberries
3/4 cup Water
4 tbs Cornstarch
1 cup Sugar
1 tbs Lemon Juice
6 oz Cream Cheese
1/2 cup Powdered Sugar
2 cups Cool Whip

Original recipe makes 8

Servings  

Preparation

Simmer 2 cups of the blueberries with the water for 3-4 minutes. Combine sugar and cornstarch and add to the cooking berries. Continue cooking until syrup is thick and clear, stirring constantly. When about thinkened, add lemon juice. Remove from heat and stir in the remaining 2 cups of Blueberries. Set aside to cool.

Combine cream cheese and powdered sugar. Beat smooth. Fold cool whip into the cream cheese mixture.

Spread cream cheese mixture in the bottom of the pie crust. Top with cooled berry filling and chill. Serve with Cool Whip or Ready Whip.

Credits

Added on Award Medal

Rich and wonderful!! photo by gauby gauby

Calories Per Serving: 393 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Blueberry Cream Cheese Pie

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

I'd make this again but would try with real whipped cream instead, as I'm not a huge fan of Cool Whip. It wasn't too sweet and not as heavy as a real cheese cake. I'm not sure if I did something wrong but there was enough of both the filling and blueberry topping to make at least 2, 9' pies. Oh, and for anyone who's not pastry saavy, you need to pre-bake the pie shell before filling. Happy baking everyone!
suex2 6 months ago
Awesome, just added alittle more sugar. Family raved over it. Will definitely make it again !!!
vpetrick 1 year ago
Made this for a cookout to share. Gone as soon as the first piece was eaten. Easy and delicious. Thanks
Vincent1147 1 year ago
samwilkes 1 year ago
Awesome! Opted for light cream cheese and light Cool Whip! Fantastic and easy to make.
dagobert 2 years ago
I have made a variation of this for years. Put sliced bananas on the pie shell and then fill. Used to call it Shnozberry Pie after Willy Wonka.
Thirdeye11 2 years ago
Wonderful. But I used whipped cream in place of cool whip. Yum!!
gauby 2 years ago
Excellent tasting. Next time I'd add more blueberries.
Sadale6060 3 years ago
[I posted this recipe.]
snowboardlovergirl 6 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free