CREAM CHEESE BLUEBERRY PIE RECIPE: HOW TO MAKE IT
This blueberry cream cheese pie is guaranteed to please. —Lisieux Bauman, Cheektowaga, New York
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
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.
Nutrition Facts : Calories 337 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 50g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
BLUEBERRY CREAM CHEESE PASTRIES | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 45 minutes
Prep Time 30 minutes
Yield 12 pastries
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside.
- In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add sugar, lemon juice, and vanilla. Beat until well mixed; set aside. In a small bowl stir together blueberries and blueberry preserves; set aside.
- On a lightly floured surface, roll each sheet of the thawed puff pastry into a 10-inch square. Cut each square into six rectangles (each about 5x3 1/2 inches). Transfer rectangles to prepared baking sheets. Using a fork, prick the center of each rectangle, leaving a 1/2-inch unpricked border around all the edges. In a small bowl beat egg and the water together with a fork. Brush rectangles with egg mixture. Spread a well-rounded tablespoon of the cream cheese mixture onto the center of each rectangle, leaving a 1/2-inch border. Top each with 2 rounded teaspoons of the blueberry mixture, spreading evenly over cream cheese mixture.
- Bake for 15 to 18 minutes or until golden brown. Transfer to wire racks. Cool completely.
Nutrition Facts : Calories 316 calories, CarbohydrateContent 32 g, CholesterolContent 36 mg, FatContent 20 g, ProteinContent 3 g, SaturatedFatContent 4 g, SodiumContent 224 mg, SugarContent 14 g
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Calories 736 calories per serving
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
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Reviews 5
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 736 calories per serving
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