Friday, August 16, 2013

Blueberry Cream Cheese Pie | Recipe

It's blueberry season where I'm from... and well, I've got a couple of blueberry recipes up my sleeve for you to try. The first being blueberry cream cheese pie.

This one was absolutely delicious... I'm not a big fan of crust but I love this shortbread one instead! It was pretty sweet for the sweet tooth... but definitely one I'd serve to guests. The hubs liked it but said it wasn't his favorite. He never is big on non traditional desserts.

But, I insist you give it a try. It was fun and didn't take too long. And, it's something different. Before we get started, I must confess - I kinda stole this recipe from poor girl eats well. I'm going to go back and visit her soon to see what other recipes she has up her sleeve.

Blueberry Cream Cheese Pie Recipe

Shortbread Crust (yum yum):

1/2 cup butter
1/4 cup sugar
1 cup flour
1/8 tsp baking powder

Cream Cheese Filling:

1 eight oz. package cream cheese, softened
1 can sweetened condensed milk
1/3 cup freshly squeezed lemon juice

Blueberry Topping:

3 cup fresh blueberries (frozen is also fine)
1/2 cup sugar
3 Tbsp lemon juice
2 Tbsp cornstarch

Alright, here we go. Preheat the oven to 350ยบ. In a small bowl mix together the flour and baking powder. In a separate bowl cream butter and sugar until light and fluffy. Slowly add the flour and try not to overwork the dough. Carefully press into a 9" pie plate rather than rolling (I used a deep dish pie plate and it was perfect). Poke a few holes in the crust and place in the oven for 10-15 minutes or until the edges are golden brown. Remove and let cool.

While waiting, whip the cream cheese with a mixer until light & fluffy. Add the condensed milk and mix until smooth, about 2 minutes. Finally, add the lemon juice, mix for another 20-30 seconds and put aside until ready to use.

Next you need to prepare the blueberry filling (mmm, mmm). Combine the cornstarch and lemon juice in a bowl and mix well. In a medium saucepan, combine the berries and sugar and cook over medium heat until the berries start to release their juices and break down slightly. Add the lemon juice-cornstarch mixture and bring to a boil. Reduce heat and simmer for another minute or until the mixture starts to thicken. Remove from heat and set aside in a bowl to cool completely.

Once the crust is cool, pour the cream cheese filling into it. Smooth top with a spatula, cover with plastic wrap and refrigerate for 30 minutes. When ready, remove pie from the fridge and carefully spoon the cooled berries onto the pie. Take care not to squish the berries into the cream cheese, cover and refrigerate for another 30-60 minutes. That's it - you can now enjoy!

Aright, now that dessert is ready for the weekend, you're on your own for dinner. I'm so glad it's Friday. Although it was a better week, I sure do like my home time. No big plans for the weekend other than some baby clothes shopping - that's right - we finally know what we're having. While it's still a secret, we were glad we didn't listen the last time as it is now the complete opposite. They are 99.9% sure this time... so the shopping can begin! So excited! Have a great weekend!!

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