Blueberries Cream Cheese Pie

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is one of my favorite recipes. This is a recipe I did so many times. It's delicious with fresh blueberries. I hope you'll like it. It comes from Jean Paré.

Ingredients Nutrition

Directions

  1. Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
  2. Spread the first quantity of blueberries on the cream cheese.
  3. In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
  4. Heat and stir until boiling and it’s thick.
  5. Let cool down. Spread on the blueberries. Put back in the fridge.
Most Helpful

Declicious! I did put an egg wash on the pie shell before I baked it so it wouldn't get soggy. I didn't have lemon juice so I used tangerine juice.

5 5

I have learned several tricks to keep my pies from getting a soggy bottom (& no, a diaper doesn't work all that well!) ~ In this case, I brushed a beaten egg over the INSIDE bottom of the pie crust (unbaked) & baked it completely before letting it cool & then filling it ~ At times I've used instead a thin coating of melted chocolate! Anyway, this VERY TASTY PIE went together very quickly & was much enjoyed! Next time I might just have to try it with a layer of chocolate! Thanks for sharing! [Tagged, made & reviewed in Beverage Tag]

4 5

This is a really good blueberry cheesecake pie. It went together in no time which I really liked. My only (slight) problem being the crust got soggy quickly. That could have been because my blueberries were initially frozen. I thought they had thawed enough, but apparently not. It was still really really good and enjoyed by all. Thanks France~ Made for NewZaar Stars 08'