Dreamy Blueberry Pie
From sweetwords 16 years agoIngredients
- 11 oz. cream cheese shopping list
- 8oz tidbit pineapple, divided shopping list
- 1/4 cup sugar shopping list
- 2 Tablespoons milk shopping list
- 1/2 cup Cool Whip shopping list
- 1 tsp vanilla shopping list
- 1 9" graham cracker piecrust shopping list
- 3-1/2 cups fresh blueberries shopping list
- 7 Tablespoons sugar (divided) shopping list
- 3 tsp lemon juice shopping list
- 2 Tablespoons cornstarch shopping list
- 1/16 tsp salt shopping list
- 2-3 Tablespoons minced pecans shopping list
How to make it
- Set out cream cheese to soften or microwave it a little.
- Set pineapple to drain as you do the next step; reserve syrup.
- Blend cream cheese with sugar, milk, Cool Whip, and vanilla - may use mixer on low setting.
- Add most of pineapple and spread over piecrust.
- Chill pie in freezer.
- Simmer berries, 4 Tablespoons sugar, and lemon juice for 7 minutes, stirring.
- Blend 3 Tablespoons sugar, cornstarch, and salt.
- Remove most of blueberries from pot with slotted spoon, leaving juice.
- Combine syrups: start with reserved pineapple juice then add blueberry juice, measuring to 1-1/2 cups (if there's not enough juice you can add a little water); blend with cornstarch mixture.
- Cook, stirring, till thickened, in the same pot the blueberries were in.
- Stir in blueberries and pecans.
- Take crust with cream cheese out of freezer and put in refrigerator.
- Chill blueberry mixture in freezer till cooler but still pourable, about 35 minutes.
- Pour over cream cheese layer in piecrust.
- Chill till firm in refrigerator (not freezer).
- May add dollops of Cool Whip on top with a garnish of pineapple. (I don't recommend adding a whole other layer of Cool Whip because it dilutes the taste too much.)
- 1-1/2 recipes makes 2 six-inch pies.
The Rating
Reviewed by 1 people-
I love blueberry pie and your recipe sounds heavenly!
bluewaterandsand in GAFFNEY loved it
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