Julie Doellingen's Blueberry Cream Cheese Pie
- Ready In:
- 3hrs 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 1⁄3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (2 cups of blueberries is a 16 ounce package of frozen blueberries) or 2 cups dry-pack frozen blueberries, rinsed and drained (2 cups of blueberries is a 16 ounce package of frozen blueberries)
- 1 9-inch baked pie crust
-
GLAZE
- 1 cup sugar
- 2 tablespoons cornstarch
- 3⁄4 cup water
- 2 cups fresh blueberries or 2 cups dry-pack frozen blueberries, rinsed and drained
directions
- Let cream cheese soften at room temperature. In a medium bowl, whip cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Blend in lemon juice and vanilla. Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours.
- In a small saucepan, combine sugar and cornstarch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crushed. Add crushed berries. Cook over medium heat; stir constantly until misture thickens and comes to a boil. Continue to stir and cook until mixture is clear, which takes about 2 minutes. Strain. Cool. Arrange remaining 1 1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.
- Enjoy more recipes with cream cheese? Check out the post 52 Weeks of Cream Cheese.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.