Time 2h20m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside. Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.
Time 1h Yield 8 servings. Number Of Ingredients 17 Steps:
Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners’ sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Time 15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended. Fold in Cool Whip. Spoon half of mixture into pie crust; top with 1 cup blueberries. Spread with remaining cream cheese mixture. Scatter with remaining blueberries. Cover with plastic wrap and refrigerate at least 5 hours.
Time 15m Yield 6-8 servings. Number Of Ingredients 13 Steps:
In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.
Time 27m Yield 8 serving(s) Number Of Ingredients 7 Steps:
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth. Fold in Cool Whip. Spoon mixture into crust. Smooth with spatula. Top with blueberries. Refrigerate several hours. before cutting.
Time 4h25m Yield 8 servings (one 9-inch pie) Number Of Ingredients 11 Steps:
For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined. Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook’s Note). While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks. Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer. Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.
Time 3h45m Yield 8 Number Of Ingredients 7 Steps:
Mix cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until well blended. Mix dry whipped topping mix with cold milk and remaining vanilla extract in a separate bowl, per the instructions on the envelope. Blend in cream cheese mixture. Transfer filling into the pie crust and freeze until set, about 2 hours. Thaw for 1 1/2 hours before topping with blueberry filling and serving.
Time 50m Yield 16 Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan. In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture. Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.
Time 20m Yield 8 servings. Number Of Ingredients 9 Steps:
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
Time 2h20m Yield 8 Number Of Ingredients 8 Steps:
Beat heavy cream in a bowl with an electric mixer or whisk until stiff peaks form. Beat cream cheese, confectioners’ sugar, lemon juice, and vanilla extract in another bowl until smooth. Fold whipped cream into cream cheese mixture until evenly blended. Line pie crust with banana slices and spread cream cheese mixture over bananas. Spread blueberry pie filling over cream cheese mixture. Refrigerate at least 2 hours before serving.
Time 3h55m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 300 degrees F (150 degrees C). Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust. Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely. 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. 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.
Time 2h Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy. In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture. Pour the mixture into the prepared pie crust. Top with pie filling. Chill for a couple of hours before serving. Delicious!
Time 45m Yield 1 pie, 8 serving(s) Number Of Ingredients 12 Steps:
Mix sugar and flour together in bowl. Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes). Fold in blueberries. Pour into pie crust, and bake at 400F for 25 minutes. (May need to adjust temperature and time for frozen berries). Meanwhile, combine topping ingredients. Remove pie from oven after the 25 minutes, and sprinkle on topping. Return pie to oven and bake 10 minutes more. Chill before serving.
Time 55m Yield 6-8 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine sour cream, sugar, flour, vanilla, salt and egg; stir until blended. Fold in blueberries. Pour into pie shell. Bake at 400° for 30-35 minutes or until bubbly. Remove from the oven. For topping, combine flour and pecans in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle on top of pie. Return to the oven for 10 minutes. Chill before serving. Keep refrigerated.
More about “easy blueberry cream pie recipes”
Time 15m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream. , In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice., Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.
