If you are looking for a new summer dessert that is cold, and fruity, yet creamy and yummy, look no further. This Blueberry Cream Cheese Pie is awesome, and everyone who has had it will attest. It is also super easy, and doesn’t take a lot of prep time. You can use any kind of pie filling, but I like blueberries; plus that was the original recipe.
I take no credit for this; got it off a blog I follow. If you want to see pictures you can go to her blog at coffeenut.blogspot.com
I made this while Audrey was home this last week, and we were going to take a picture, but um……………..
Blueberry Cream Cheese Pie
(Makes 2 pies – serves 12-16)
1 (8 oz.) pkg. cream cheese (or can use Neufchatel – 1/3 less fat)
1 pint of heavy whipping cream (or you can use a large container of Cool Whip)
2 cups powdered sugar
1 can blueberry pie filling
1 tsp. vanilla
1 cup pecans, ground
2 unbaked pie crusts
Preheat oven to 400 degrees.
Sprinkle ground pecans evenly in both pie crusts and bake for 8 minutes. Remove and cool completely before filling. You’re done with the oven.
(If you remember, one of the earlier posts on this blog was for the recipe that makes 20 pie crusts at once. I pulled two of these out of the freezer, thawed the discs, rolled them out, and was ready to go).
Soften cream cheese and add powdered sugar. Add cream (or Cool Whip) and beat briskly until soft peaks form. Add vanilla. Divide cream mixture evenly into pie crusts. Refrigerate for several hours. Spoon blueberry filling over tops of pies, dividing evenly (I leave a ring of white around the edge. Serve.
Hi Andrea! Thanks for the tip on Howard's End. That sentence sounded funny. :D I came over here and saw the title of this post and thought, "Wow! someone else knows about this recipe!" Then I saw you had gotten it from me. heehee Isn't it great? It was my deceased brother's absolute favorite pie. In fact, I'll have to share a pic of him when he was young, holding one my grandmother had made for him.
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