A cream cheese filling is spread on the pie shell, then topped with a blueberry, pineapple juice, and whipping cream mixture to make this fantastic dessert.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cook:
10 mins
cool:
1 hr
chill:
6 hrs
total:
7 hrs 40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Baked Pie Crust; set aside.

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For blueberry filling:
  • In a small bowl, stir together whipping cream and cornstarch (mixture will be thick like a paste). Set aside.

  • In a medium saucepan, bring blueberries, the 1/2 cup sugar, and the 1/4 cup pineapple juice to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Stir in whipping cream mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Transfer mixture to a medium bowl. Cover surface with plastic wrap and cool without stirring for 1 hour.

For cream cheese filling:
  • In a small mixing bowl, beat cream cheese, the 2 tablespoons sugar and the 1 tablespoon pineapple juice with an electric mixer on medium speed until combined.

  • Spread cream cheese filling in the baked pastry shell. Pour blueberry filling over cream cheese. Cover and chill 6 to 24 hours before serving. Makes 8 servings.

Nutrition Facts

300 calories; fat 15g; cholesterol 21mg; saturated fat 6g; carbohydrates 38g; insoluble fiber 3g; protein 3g; vitamin a 291.5IU; vitamin c 6.5mg; sodium 118mg; calcium 20.2mg; iron 1.1mg.
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