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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Blueberry Filling
2 cans Oregon brand blueberries
1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon unsalted butter
Crust
2 cups crushed graham crackers (about 1-1/2 packs)
1/2 cup powdered sugar
1/4 cup sliced almonds, chopped
1/2 cup (1 stick) unsalted butter
Cream Cheese Filling
1 (8 ounce) pkg cream cheese
1 cup sugar
2 large eggs, beaten
Topping
2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees. Drain one can of berries into a saucepan and discard or reserve the other can juices for another dish. Add the cornstarch and half of the sugar into the blueberry syrup. Cook over medium heat, stirring constantly until thickened. Gently stir in the remaining sugar, the drained blueberries and lemon juice. Set aside to cool.
Mix together the graham cracker crumbs, powdered sugar and nuts. Stir in the butter, turn out and press into a 13 x 9 inch baking dish; set aside. Cream together the cream cheese and sugar, add the eggs, mix well and spread over the crust. Bake at 350 degrees F for about 20 minutes; let cool. Spread the pie filling on top. Spread whipped topping over the pie filling, cover and refrigerate to set.
Note: Can also substitute 1/2 cup of chopped pecans or walnuts in the crust.
Shortcut This: Substitute 1 (20 ounce) can of blueberry pie filling, or 4 cups fresh or frozen blueberries and use non-dairy whipped topping, if desired.
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BLUEBERRY HEAVEN PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
Blueberry Filling
2 cans Oregon brand blueberries
1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon unsalted butter
Crust
2 cups crushed graham crackers (about 1-1/2 packs)
1/2 cup powdered sugar
1/4 cup sliced almonds, chopped
1/2 cup (1 stick) unsalted butter
Cream Cheese Filling
1 (8 ounce) pkg cream cheese
1 cup sugar
2 large eggs, beaten
Topping
2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees. Drain one can of berries into a saucepan and discard or reserve the other can juices for another dish. Add the cornstarch and half of the sugar into the blueberry syrup. Cook over medium heat, stirring constantly until thickened. Gently stir in the remaining sugar, the drained blueberries and lemon juice. Set aside to cool.
Mix together the graham cracker crumbs, powdered sugar and nuts. Stir in the butter, turn out and press into a 13 x 9 inch baking dish; set aside. Cream together the cream cheese and sugar, add the eggs, mix well and spread over the crust. Bake at 350 degrees F for about 20 minutes; let cool. Spread the pie filling on top. Spread whipped topping over the pie filling, cover and refrigerate to set.
Note: Can also substitute 1/2 cup of chopped pecans or walnuts in the crust.
Shortcut This: Substitute 1 (20 ounce) can of blueberry pie filling, or 4 cups fresh or frozen blueberries and use non-dairy whipped topping, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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