This blueberry cream cheese pie is a crowd-pleasing summer dessert. Easy to make, but needs to be chilled for several hours.
Ingredients
- 1 cup all-purpose flour
- ¾ cup chopped pecans
- ½ cup butter, melted
- 4 cups blueberries
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
Directions
Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Mix flour, pecans, and butter in a bowl. Press dough into a 9×13-inch baking dish to form a crust.
Step 3
Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
Step 4
Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
Step 5
Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 631 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat12g | 58% |
Cholesterol48mg | 16% |
Sodium278mg | 12% |
Total Carbohydrate79g | 29% |
Dietary Fiber3g | 11% |
Total Sugars60g | |
Protein9g | |
Vitamin C13mg | 67% |
Calcium181mg | 14% |
Iron2mg | 9% |
Potassium349mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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