Prep Time 30m
Cook Time 55m
Ready Time 540m
Yield 10 servings

  • 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
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
Preparation Directions
  • Step 1Prepare single pie crust according to recipe directions, using a 10-inch deep dish pie plate; do not bake.
  • Step 2Heat oven to 350°F.
  • Step 1Place 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.
  • Step 2Add 2 cups blueberries. Pulse (quick on and off) twice. Pour into unbaked pie crust.
  • Step 3Bake 50 to 55 minutes. Turn off oven. Allow pie to remain in oven with door ajar for 1 hour.
  • Step 4Cool to room temperature. Refrigerate 6 hours or overnight.
  • Step 1Beat 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.
  • Step 2Garnish with 1 cup blueberries. Serve immediately. Refrigerate leftover pie.
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