Blueberry Cream Pie
Ok, so I missed Pi day, but I didn’t NOT make a pie for either. Just a day late! And it was worth the wait. This pie is so quick and easy. And delicious!
I’m not one of many words, but I am one of many pictures. Why? Because I honestly don’t have a lot to share, words-wise! So here are some pictures of the easy process. And the recipe follows.
And as always, if you have any questions, don’t hesitate to ask. Hope you enjoy it.
Blueberry Cream Pie
Ingredients
- 1 prebaked shell, I used Graham Cracker
- 1 container Cool Whip
- 1 8 ounce cube Cream Cheese, brought to room temp
- 1 cup Blueberries, fresh or froze
- 1/2 lemon, zested and juiced
- 3/4 cup of sugar, and 1/2 cup sugar for the blueberry “jam”
- 1/4 cup water
- 1 Tblsp cornstarch
Directions
- In a sauce pan add the blueberries, lemon and zest, 1/2 cup sugar, and water. Bring to a rolling boil before turning down to medium/low heat. Cook the berries for about 10 minutes, until soft and syrupy.
- Add in the cornstarch, and mixing thoroughly with a whisk. Keep stirring until the mixture has thickened and it is leaving a clean streak on the bottom of the pot when stirred.
- Set it aside to cool.
- In a mixing bowl, whip the cream cheese and 3/4 cup of sugar with an electric mixer until smooth and creamy.
- Add in the cooled blueberry “jam”, and mix thoroughly on medium speed.
- With a spatula, stir the container of Cool Whip into the blueberry mixture until the color is a consistent purple throughout.
- Spoon the mixture into your pie crust and smooth the top.
- A light tap on the counter can help to settle the mixture in to the crust.
- Cover and set in the fridge to cool for about 2 hours, or until set.
- Enjoy!
