Castle Street Blueberry Cream Pie
Indulge in the luscious decadence of the Castle Street Blueberry Cream Pie, a dessert that perfectly balances velvety creaminess with vibrant berry freshness. This no-bake masterpiece starts with a buttery graham cracker crust baked to golden perfection, creating the perfect foundation for a silky cream cheese filling folded with freshly whipped cream. Crowned with a homemade blueberry compote infused with a hint of lemon, this pie bursts with sweet-tart berry flavor in every bite. With minimal prep and a quick chill time, this elegant treat is perfect for impressing guests or savoring a slice on a quiet afternoon. Whether you’re celebrating a summer harvest or adding a pop of color to your dessert table, this blueberry cream pie is an irresistible showstopper!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 8 ounces Cream cheese, softened
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1.25 cups Heavy whipping cream
- 2 cups Fresh or frozen blueberries
- 0.5 cup Granulated sugar (for blueberry topping)
- 1 tablespoon Lemon juice
- 1.5 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated.
Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes, then set aside to cool completely.
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cream mixture evenly into the cooled crust. Smooth the top with a spatula and refrigerate for at least 2 hours to set.
While the pie is chilling, prepare the blueberry topping. In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the blueberries start to break down and release their juices (about 5 minutes).
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the blueberry mixture and cook for another 1-2 minutes, or until the mixture thickens.
Remove the blueberry topping from the heat and let it cool to room temperature.
Once the pie is set, spread the cooled blueberry topping over the cream layer. Return the pie to the refrigerator for an additional hour, or until ready to serve.
Slice and enjoy your Castle Street Blueberry Cream Pie!
Nutrition Facts
Calories |
4235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.5 g | 343% | |
| Saturated Fat | 156.1 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 415.6 g | 151% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 295.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
