Blueberry Cream Cheese Pie

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Mix the cornstarch and lemon juice in a small bowl with a fork until the cornstarch dissolves. Set aside.
2. Warm the blueberries and sugar in a small saucepan over medium heat for 3 minutes, stirring now and then, until they thaw and release juices.
3. Stir in the cornstarch mixture and cook for 2 more minutes, stirring now and then, until thickened and simmering.
4. Take off the heat and let it cool completely at room temperature. Moving it to a bowl speeds this up.
5. Preheat the oven to 350°F (177°C).
6. Grind the full graham crackers to fine crumbs if needed. Mix the crumbs with the 1/4 cup sugar, then stir in the melted butter until sandy and evenly moist.
7. Press the mixture into an ungreased 9-inch pie dish, up the sides and across the bottom, with medium pressure. Do not pack it too hard.
8. Bake the crust for 15 minutes, then cool for 15 minutes.
9. Whip the cold heavy cream to stiff peaks on medium-high speed, about 4 minutes. Set aside.
10. Beat the softened cream cheese until smooth, scraping the bowl as needed. Add the confectioners' sugar, vanilla and lemon juice and beat on medium-high until combined and free of lumps.
11. Fold the whipped cream into the cream cheese gently until fully combined, taking care not to deflate it.
12. Spread the filling into the slightly cooled crust and smooth the top. Spoon the cooled blueberry topping evenly over it.
13. Cover and refrigerate for at least 8 hours and up to 2 days. Alternatively freeze for up to 3 months and thaw in the refrigerator before serving.
14. Garnish with whipped cream if you like, keeping the pie chilled. Slice with a clean sharp knife, wiping it between slices. Leftovers keep refrigerated or frozen for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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LemonCreamHeavy creamCream cheeseBlueberryWhipped creamGraham cracker