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Double Blueberry Cheese Pie

21st.Century.Chef's picture
Ingredients
For crust
  Classic single crust 1
  Cream cheese 16 Ounce, softened (Two 8 Ounce Each Packages)
  Granulated sugar 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Eggs 2
  Vanilla extract 2 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Fresh blueberries 2 Cup (32 tbs)
  Whipping cream 2 Cup (32 tbs)
  Confectioners sugar 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Blueberries 1 Cup (16 tbs)
Directions

1. For crust, prepare in 9- or 9-1/2-inch deep-dish pie plate. Do not bake. Heat oven to 350°F.
2. For filling, place cream cheese and granulated sugar in food processor bowl. Process, using steel blade, until smooth. Add flour, eggs, 2 teaspoons vanilla and 1/2 cup whipping 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.
3. Bake at 350°F for 45 minutes. Do not overtake. Cool on wire rack for 2 hours. Refrigerate 6 hours or overnight.
4. For topping, beat 2 cups whipping cream in large bowl at high speed of electric mixer until stiff peaks form. Beat in confectioners' sugar and 1 teaspoon vanilla. Spread over top of pie. Garnish with 1 cup blueberries. Serve immediately. Refrigerate leftover pie.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
8

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