Bear Chaser Blueberry Pie

Rating: Unrated

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 to 1 day
Servings:
8
Nutrition Info
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Bear Chaser Blueberry Pie

Ingredients

Directions

  • 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 (Bear Chaser Blueberry Pie)

Per Serving:
300 calories; total fat 15g; saturated fat 6g; cholesterol 21mg; sodium 118mg; carbohydrates 38g; fiber 3g; protein 3g; vitamin a 292IU; vitamin c 6mg; calcium 20mg; iron 1mg.

Baked Pie Crust

Ingredients

Directions

  • In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening or lard until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened. Form into a ball. On a lightly floured surface, flatten dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes one 9-inch pie crust.

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