Prep 20 mins
Cook 35 mins
Since I don't care for traditional pie crust, I usually eat only the filling of pie," writes Deanne Causey of Midland, Texas. "That changed when I discovered this recipe." Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough
- 8 sheets phyllo dough (14 inches x 9 inches)
- 6 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2 cups fresh blueberries or 2 cups frozen blueberries
- 1⁄2 cup strawberry jelly
- 1 cup Cool Whip
- sliced fresh strawberries (optional)
- additional blueberries (optional)
- Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
- For filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
- Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
- In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.