From a lady while out picking blueberries one summer. A bit of a bad title because you do have to bake the crust but very decadent... I normally prefer to eat fresh blueberries straight but this recipe is an exception!
Bake pie crust in pie pan according to directions, or make your own. Let cool
Whip cream cheese in mixer and spread on bottom of pie crust, add 2 cups blueberries on top of cream cheese.
Boil sugar, water, corn starch, stirring all the while. After mixture boils, add 2 cups blueberries and reduce heat. Continue stirring for 10 minutes or until bursting.
Pour in pie crust and chill
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 254 | ||
Calories from Fat: 146 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 7169.1mg | 247 % | |
Potassium 115.5mg | 3 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 23.6g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 254
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