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.

Reviews & Comments 5

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    " It was excellent "
    bluewaterandsand ate it and said...
    I love blueberry pie and your recipe sounds heavenly!
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  • recipediva 10 years ago
    Thank you for telling me about this one. I have something like this with peaches and it does not call for pineapples. Thank you.
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  • tnacndn 11 years ago
    This sounds AWESOME!!!!!!!!!!! I can't wait to try it.
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  • chefjeb 11 years ago
    Good recipe. My blueberry bushes are loaded. Welcome!
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  • zena824 11 years ago
    My kind of pie...Thanks for the post...
    Was this review helpful? Yes Flag

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