Creamy Blueberry Pie
Indulge in the luscious decadence of this Creamy Blueberry Pie, a delightful dessert that effortlessly blends a velvety cream cheese filling, a buttery graham cracker crust, and a vibrant homemade blueberry topping. This no-bake-style pie (with a brief oven time for the crust) is the perfect combination of tangy, sweet, and creamy, thanks to the addition of fresh lemon juice and sweetened condensed milk. Topped with a glossy blueberry compote that showcases the juicy flavors of fresh or frozen berries, this pie is a stunning centerpiece for any gathering. With just 25 minutes of prep time and minimal effort, this blueberry pie recipe is an irresistible treat ideal for summer parties, holiday spreads, or even a simple weeknight indulgence. Serve it chilled for the ultimate refreshing dessert experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 0.25 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups blueberries, fresh or frozen
- 0.5 cup sugar (for the topping)
- 2 tablespoons cornstarch
- 0.25 cup water
- 1 teaspoon lemon juice (for the topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of sugar. Stir in the melted butter until the mixture is evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. Bake the crust in the preheated oven for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually mix in the sweetened condensed milk, lemon juice, and vanilla extract until the filling is well-blended and smooth.
Pour the cream cheese mixture into the cooled crust, spreading it evenly. Chill the pie in the refrigerator for at least 3 hours or until the filling is firm.
To make the blueberry topping, combine the blueberries, 1/2 cup of sugar, cornstarch, water, and 1 teaspoon of lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5-7 minutes). Remove from heat and let the topping cool to room temperature.
Once the pie has set, spoon the cooled blueberry topping evenly over the cream filling.
Chill the assembled pie for an additional hour before serving to allow the flavors to meld together.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
4343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 587.0 g | 213% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 455.9 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1489 mg | 115% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2292 mg | 49% | |
*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.
