Double Blueberry Cheese Pie

Prep Time: 30 min
Cook Time: 55 min
Ready Time: 540 min
Yield: 10 servings

Ingredients

Single crust Classic Crisco Pie Crust
2 (8 oz.) packages cream cheese, softened
1 cup sugar
2 tablespoons Pillsbury BEST® All Purpose Flour
2 large eggs
2 teaspoons vanilla extract
1/2 cup heavy cream
2 cups fresh blueberries

TOPPING

2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh blueberries

Preparation Directions

CRUST

PREPARE single pie crust according to recipe directions, using a 10-inch deep dish pie plate; do not bake.
HEAT oven to 350°F.

FILLING

PLACE cream cheese and sugar in food processor bowl. Process, using steel blade, until smooth. Add flour, eggs, 2 teaspoons vanilla extract and 1⁄2 cup heavy cream through feed tube while processor is running. Process until blended.
ADD 2 cups blueberries. Pulse (quick on and off) twice. Pour into unbaked pie crust.
BAKE 50 to 55 minutes. Turn off oven. Allow pie to remain in oven with door ajar for 1 hour.
COOL to room temperature. Refrigerate 6 hours or overnight.

TOPPING

BEAT 2 cups heavy cream in bowl of electric mixer at high speed until stiff peaks form. Beat in powdered sugar and 1 teaspoon vanilla extract. Spread over top of pie.
GARNISH with 1 cup blueberries. Serve immediately. Refrigerate leftover pie.

Nutritional Information Per Serving

Serving Size (1/10 of pie), Calories 640 (Calories from Fat 440), Total Fat 49g (Saturated Fat 25g, Trans Fat 1g), Cholesterol 175mg, Sodium 300mg, Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 28g), Protein 7g; Percent Daily Value*: Vitamin A 30%, Vitamin C 8%, Calcium 10%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.