Sweet, Tart, and Creamy Blueberry Cream Cheese Pie

By Sugar Spun Run · 180 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the graham cracker crumbs with the 2 tablespoons granulated sugar and the brown sugar. Add the melted butter and stir until all the crumbs are moistened.
3. Press the crumbs firmly and evenly into the bottom and sides of a 9-inch (23 cm) pie plate. Bake on the center rack for 10 to 13 minutes, until the edges are slightly darker. Let cool completely.
4. In a saucepan, whisk the 1/3 cup granulated sugar with the cornstarch. Add 1 cup (150 g) of the blueberries and the lemon juice, and stir until the berries are coated.
5. Over medium-low heat, stir constantly until the berries release their juices, soften and thicken slightly. The mixture is ready when a spatula drawn across the bottom of the pan leaves trails.
6. Off the heat, stir in the remaining 1 cup (150 g) blueberries and the butter until the butter melts. Let cool completely.
7. In a large bowl, whip the very cold heavy cream on medium-low for 30 seconds, then on high until stiff peaks form. Set aside.
8. In another bowl, beat the cream cheese, powdered sugar and vanilla until smooth and lump-free.
9. Gently fold the whipped cream into the cream cheese mixture with a spatula until uniform, without using the mixer.
10. Spread the cream cheese mixture evenly into the cooled crust. Spoon the cooled blueberry mixture over the top, spreading it evenly.
11. Cover and refrigerate for at least 4 hours before slicing and serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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LemonCreamBrown sugarCream cheeseBlueberryGraham cracker