Double Blueberry Cheese Pie

Double Blueberry Cheese Pie

Tags: Pies

  • 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.