Blueberry Cream Pie Recipe
This blueberry cream pie recipe is a lot different from the last one I published. So cool and creamy! I admit I have been buying Indiana blueberries left and right from our local farmer’s market in order to create cool concoctions like this Blueberry Cream Pie recipe.
The original recipe was created by A Cozy Kitchen in response to something served at a place where she worked. It calls for one hour of chilling–but I would ignore that advice entirely and chill at least 6-8 hours before serving for best flavor. It makes a difference!
Be forewarned that this pie took longer to bake in my oven than the original recipe listed. Just make sure that the crust doesn’t get to brown and bake it until it seems firmer. It will set nicely once it is chilling in the refrigerator but you need to get it to the right point for that to happen. You know how a pie looks done? The color looks “right?” That’s what you are going for here. Some sent emails to say that they didn’t have any trouble, but for me, it took longer than the written baking time. I just thought I’d let you know so you can plan according. The best case scenario? Make this pie sometime during the late afternoon so it has plenty of extra time to bake (if needed) and hours to sit and get all those flavors blending together. And then, you can dig in to one of the best blueberry cream pie recipes (if not THE best blueberry cream pie recipe) you will ever have. No kidding.
Blueberry Cream Pie Recipe
Blueberry Cream Pie
It makes a world of difference!
Notes
Very unique--and a great end to a hot Summer day!
Ingredients
- 1 Pie Shell, Baked
- 1/2 Cup Heavy Whipping Cream
- 3 Tablespoons Sugar, Divided
- 8 Oz. Cream Cheese, Softened
- 1 teaspoon Vanilla Extract
- 2 Cups Blueberries
Instructions
- In a chilled bowl, beat Whipping Cream and 1 Tablespoon Sugar until stiff peaks form. Do not over-beat.
- In another bowl, cream Sugar, Cream Cheese, and Vanilla Extract.
- Fold in Whipped Cream.
- Fold in Blueberries.
- Pour into Pie Shell. Chill at least 8 hours.
This recipe was made using my Verizon Wireless Galaxy Tablet, courtesy of Verizon Wireless. What a nifty thing to have in the kitchen! Opinions remain mine and mine alone as always.
Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!
