Blueberries And Cream Pie Recipes

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BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.

Provided by Barbara

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 50m

Yield 16

Number Of Ingredients 11

1 recipe pastry for a (10 inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
¼ cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  • In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  • Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.

Provided by newspapergal

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1 1/2 cups Cool Whip, refrigerated
1 graham cracker crust
2 cups fresh blueberries, divided

Steps:

  • In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
  • Fold in Cool Whip.
  • Spoon half of mixture into pie crust; top with 1 cup blueberries.
  • Spread with remaining cream cheese mixture.
  • Scatter with remaining blueberries.
  • Cover with plastic wrap and refrigerate at least 5 hours.

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6-8 servings.

Number Of Ingredients 13

1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups fresh or frozen blueberries, thawed, divided
1 tablespoon butter
1 tablespoon lemon juice
1 pastry shell (9 inches), baked
TOPPING:
2 cups whipped topping
1 tablespoon sugar
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.

Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.

BLUEBERRIES-AND-CREAM SLAB PIE



Blueberries-and-Cream Slab Pie image

Nothing bakes up better than a wild blueberry. While fresh wild berries are only available during a short seasonal window, frozen berries are easy to find year-round. They don't even need to be thawed before using. This generous slab pie combines wild blueberries and a decadent cream cheese filling in one big, all-butter pastry crust. The result is a pie that showcases one of my favorite fruits in an easy-to-share package.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 14

3 cups (13 1/2 ounces) all-purpose flour
3 tablespoons granulated sugar
1 teaspoon kosher salt
18 tablespoons (2 1/4 sticks) cold unsalted butter, cut into pieces
6 to 8 tablespoons ice water
4 cups wild blueberries, frozen or fresh
3/4 cup granulated sugar
4 tablespoons cornstarch
Pinch kosher salt
6 ounces cream cheese, at room temperature
1 teaspoon finely grated lemon zest
1 large egg yolk
1 large egg yolk
Sanding sugar, for sprinkling (optional)

Steps:

  • For the pastry: In a large bowl, combine the flour, sugar and salt. Using a pastry blender, cut the butter into the flour mixture until you have something that resembles coarse meal with a few larger pea-sized pieces of butter. Add 6 tablespoons ice water and stir with a fork. If you can squeeze the mixture together in your hands, you have added enough water; if not, add a little more. The dough will look shaggy. Knead the dough with your hands a couple times in the bowl to get it to start to come together. Tip the dough out onto a piece of plastic wrap. Use the edges of the plastic wrap to help gather the dough and form it into a flat rectangle. Refrigerate for at least 1 hour.
  • For the fillings: In a large saucepan, combine the blueberries, 1/2 cup of the sugar, 3 tablespoons of the cornstarch and the salt. Cook over medium heat, stirring occasionally, until the blueberries have released some juice and the sauce is thick, 6 to 8 minutes. Let cool completely.
  • In a medium bowl, beat together the cream cheese, lemon zest and the remaining 1 tablespoon cornstarch and 1/4 cup sugar until smooth. Beat in the egg yolk. Preheat the oven to 400 degrees F.
  • For the egg wash: In a small bowl, whisk together the egg yolk with 1 tablespoon water.
  • On a lightly floured piece of parchment, roll the dough out into a rectangle about 12 by 14 inches. Trim the ragged edges. (Pop the dough in the fridge to chill if it has gotten too soft.) Spread the cream cheese filling on the right half of the dough rectangle, leaving a 1 1/2-inch border around the edges. Top with the cooled blueberry filling. Brush the border with the egg wash. Use the parchment to lift the left half of the dough over the filling. Use a fork to seal the edges. Using the parchment, transfer the pie to a baking sheet. Brush the top with more egg wash and sprinkle with the sanding sugar if using. Use a small paring knife to cut a few small slits in the top to vent the pie. Bake until golden brown and set, 40 to 50 minutes. Transfer to a rack to cool before slicing.

NO-BAKE BLUEBERRY CREAM PIE



No-Bake Blueberry Cream Pie image

This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

Steps:

  • For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
  • Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
  • While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
  • Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
  • Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

BLUEBERRIES CREAM CHEESE PIE



Blueberries Cream Cheese Pie image

This is one of my favorite recipes. This is a recipe I did so many times. It's delicious with fresh blueberries. I hope you'll like it. It comes from Jean Paré.

Provided by Boomette

Categories     Pie

Time 2h10m

Yield 1 pie

Number Of Ingredients 10

8 ounces cream cheese, soften (can be light)
1/2 cup sugar
1 tablespoon lemon juice
1 (9 inch) pie crusts, baked
2 cups blueberries (fresh or frozen, I guess you have to thaw them and drain them)
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 cup blueberries (fresh or frozen)
1 tablespoon lemon juice

Steps:

  • Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
  • Spread the first quantity of blueberries on the cream cheese.
  • In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
  • Heat and stir until boiling and it's thick.
  • Let cool down. Spread on the blueberries. Put back in the fridge.

BLUEBERRY SOUR CREAM PIE



Blueberry Sour Cream Pie image

Categories     Nut     Dessert     Bake     Kid-Friendly     Blueberry     Summer     Sour Cream     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 19

CRUST
1 1/4 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons sugar
Pinch of salt
4 tablespoons (about) ice water
FILLING
1 cup sour cream
3/4 cup sugar
2 1/2 tablespoons all purpose flour
1 egg, beaten to blend
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups fresh blueberries
TOPPING
6 tablespoons all purpose flour
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup chopped pecans
2 tablespoons sugar

Steps:

  • FOR CRUST:
  • Blend flour, butter, sugar and salt in processor until coarse meal forms. With machine running, add water by tablespoonfuls until clumps form. Gather into ball. Flatten to disk. Wrap in plastic; chill until firm, at least 30 minutes.
  • Preheat oven to 400°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch glass pie plate. Trim edge to 1/2-inch overhang. Fold edge under and crimp. Freeze 10 minutes. Line crust with foil; fill with beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans.
  • FOR FILLING:
  • Mix first 6 ingredients in medium bowl to blend. Mix in blueberries. Spoon into crust. Bake until filling is just set, about 25 minutes.
  • FOR TOPPING:
  • Using fingertips, mix flour and butter in medium bowl until small clumps form. Mix in pecans and sugar. Spoon topping over pie. Bake until topping browns lightly, about 12 minutes. Cool pie to room temperature.

GRANDMA'S BLUEBERRY CREAM PIE



Grandma's Blueberry Cream Pie image

My grandmother used to work in a popular pie diner in the 60s and her blueberry cream pie was famous. Cherry topping goes well with this cream pie as well, but the blueberry topping really makes it shine, and always has people coming back for more.

Provided by Lex

Categories     Custard and Cream Pies

Time 3h45m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package cream cheese (such as Philadelphia®), softened
1 cup powdered sugar
1 teaspoon vanilla extract, divided
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
½ cup cold milk
1 (9 inch) baked pie crust
1 (21 ounce) can blueberry pie filling

Steps:

  • Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended.
  • Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture.
  • Transfer filling into the pie crust and freeze until set, about 2 hours.
  • Thaw for 1 1/2 hours before topping with blueberry filling and serving.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 64.8 g, Cholesterol 32 mg, Fat 17.5 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 8.2 g, Sodium 215 mg, Sugar 46.4 g

YOGURT & BLUEBERRY CREAM PIE



Yogurt & Blueberry Cream Pie image

Bring together flavored yogurt and blueberries for our Yogurt & Blueberry Cream Pie. This blueberry cream pie is finished off with a dollop of COOL WHIP.

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 6

2 containers (6 oz. each) blueberry low-fat yogurt
3/4 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups blueberries, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
  • Pour into crust.
  • Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.

Nutrition Facts : Calories 270, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g

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From tasteofthesouthmagazine.com


BLUEBERRY CREAM PIE – TAMMY CIRCEO - CHEZ NOUS
2020-07-03 Crush 2 cups of the blueberries in a medium saucepan and bring to a boil. Boil 2 minutes, stirring constantly. Press berries through a sieve. Set aside 1 cup of juice, adding water if needed to equal 1 cup. Discard pulp. In a saucepan, combine sugar and starch. Gradually stir in blueberry juice and bring to a boil.
From tammycirceo.com


BRIERMERE FARMS BLUEBERRY CREAM PIE - THERESCIPES.INFO
1 stick unsalted butter (cold and cut into small pieces) 1 egg yolk 1/8 cup ice water (plus more if needed) Combine the flour and sugar. Next, add the pieces of butter and use a pastry blender or food processor to combine until the mixture looks like small crumbs. In a separate small bowl, lightly beat the egg yolk and add the water.
From therecipes.info


LEMON-BLUEBERRY CREAM PIE RECIPE | MYRECIPES
Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust. Step 4. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 …
From myrecipes.com


BEST CREAM CHEESE BLUEBERRY PIE RECIPE | FLOUR ON MY FINGERS
2020-06-16 In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling. In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon. Add the puréed blueberries and whole blueberries to the mixture.
From flouronmyfingers.com


BLUEBERRY CREAM PIE RECIPE - RECIPES.NET
2020-12-11 This blueberry cream pie recipe is a mouthwatering dessert perfect for any parties. The lemon zest adds a tangy flavor to the sweetness of blueberry and cheese. Prep: 25 mins . Chill: 4 hrs . Total: 4 hrs 25 mins . Serves: 8 people . Edit input ...
From recipes.net


NO-BAKE BLUEBERRY CREAM PIE WITH GRAHAM CRACKER CRUST
2017-06-19 Blueberry Filling. Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally. Cook about 6 minutes until thickened. Set aside and allow to cool. (For quicker cooling …
From alldayieat.com


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