Try this Blueberry Cream Pie recipe, or contribute your own.
Suggest a better descriptionChop and blend wafers, pecans and butter in blender or chopper. Press over bottom of 8" pie plate . Bake for 5-7 minutes at 350 degrees. cool completely.
Blend cream cheese and sugar. Mix till fluffy (scape sides)
Add triple sec and vanilla extract. Mix.
Beat whipping cream till soft peaks form. Fold into cream cheese mixture. Spoon into pie shell.
Disolve corn starch in water.
Combine sugar, 1 Tablespoon of water, berrires in heavy sauce pan.
Bring to full boil, stirring occasionallly. Remove from heat.
Stir corn starch in berry mixture. Cook over medium heat 3-5 minutes. Stirring constantly till thick and glossy. Cook to room temperature. Spread over pie. Chill until time to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1728g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5718 | ||
Calories from Fat: 3553 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 394.8g | 526 % | |
Saturated Fat 195.6g | 978 % | |
Monounsaturated Fat 136g | ||
Polyunsanturated Fat 32.3g | ||
Cholesterol 820.2mg | 252 % | |
Sodium 7337.5mg | 253 % | |
Potassium 1666mg | 44 % | |
Total Carbohydrate 515.6g | 152 % | |
Dietary Fiber 25.8g | 103 % | |
Sugars, other 489.8g | ||
Protein 43g | 61 % | |
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: 5718
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