Blueberry Cream Pie Recipe

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Listing Results Blueberry Cream Pie Recipe

1 hours ago 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 …

Rating: 5/5(849)
Calories: 440 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
2. 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.
3. 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.
4. Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

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8 hours ago 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 …

Rating: 5/5(21)
Total Time: 15 mins
Category: Pie
Calories: 419 per serving
1. In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
2. Fold in Cool Whip.
3. Spoon half of mixture into pie crust; top with 1 cup blueberries.
4. Spread with remaining cream cheese mixture.

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Just Now In a medium saucepan combine frozen blueberries, cornstarch and 2 tablespoons of the sugar. Stir. Cover; cook over low heat , stirring occasionally, until berries thaw and the mixture starts to simmer, 5 to 7 minutes; remove lid. Boil until thickened 1 minute; set aside.

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1 hours ago Directions. 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 …

Servings: 6-8
Estimated Reading Time: 30 secs
Category: Desserts
Total Time: 15 mins
1. In a large saucepan, combine the sugars, flour, salt and nutmeg.
2. Add 2 cups blueberries, butter and lemon juice.
3. Bring to a boil over medium-low heat, stirring constantly.
4. Cook and stir for 2 minutes or until thickened.

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6 hours ago Add the butter 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

Servings: 8
Total Time: 4 hrs 25 mins
Category: Dessert

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8 hours ago 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. …

Rating: 5/5(90)
Total Time: 45 mins
Category: Pie
Calories: 365 per serving
1. Mix sugar and flour together in bowl.
2. Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
3. Fold in blueberries.
4. Pour into pie crust, and bake at 400F for 25 minutes.

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7 hours ago In a preheated 350ºF oven, bake off the pie shells until flaky and browned, about 15 minutes. Divide the sliced bananas between the 2 shells and layer the bottom. In a mixing bowl, add the cream cheese and butter and using the back of a fork, blend the two together. Add the sugar, vanilla, and the Cool Whip, and mix to combine thoroughly.

Rating: 4.3/5(6)
Estimated Reading Time: 3 mins

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2 hours ago Press mixture evenly into an 8 or 9 inch pie plate. Bake for seven minutes. Allow the crust to cool. In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to …

Rating: 5/5(2)
Total Time: 5 hrs 40 mins
Category: Dessert
Calories: 427 per serving
1. Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
2. For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for 7 minutes. Allow the crust to cool.
3. In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
4. Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.

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Just Now Making this pie is as simple as this, start with your favorite unbaked pie crust. (recipe for mine below.) Toss into it 3 cups of fresh blueberries, Top it with the “cream” mixture which is basically just cream, sugar, a bit of flour and in this case lemon zest.

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Just Now Ingredient Checklist. 1 recipe pastry for a (10 inch) single crust pie. 1 cup white sugar. 2 egg yolks. 1 tablespoon quick-cooking tapioca. 1 pinch salt. 1 …

Rating: 5/5(37)
Calories: 160 per serving
Total Time: 50 mins
1. Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
2. 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.
3. 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.
4. 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.

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5 hours ago How To Make blueberry cream pie (jess's gramma) 1. Place fresh blueberries in pastry shell. If using frozen blueberries, set out on paper towels until partially thawed. Then add to pie shell; set aside. 2. Combine 1 c sugar, 1/3 c flour, and salt. Add eggs and sour cream, stirring until well blended. 3.

Cuisine: American
Category: Pies
Servings: 6
Total Time: 1 hr 15 mins

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Just Now Preparation: Preheat oven to 400°F. Combine sour cream, 2 tablespoons flour, sugar, vanilla, salt and egg in large bowl of an electric mixer. Beat 5 minutes at medium …

Servings: 6
Total Time: 50 mins

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Just Now Instructions. 400* oven. Pour Blueberries into unbaked Pie Crust. Whisk together Heavy Cream, Sugar, Flour, Salt, and Orange Zest. Pour over Blueberries. …

Servings: 1
Estimated Reading Time: 3 mins
Category: Eat

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1 hours ago Preheat oven to 350°F. Roll out the pie crust and place in a pie tin. Next, add the Wyman’s Wild Blueberries to the pie tin. In a separate bowl whisk the heavy cream, sugar, flour, lemon zest, and pinch of salt. Pour the mixture over top of the berries. Cook for 35-40 minutes, until the middle begins to firm up.

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5 hours ago In a large bowl, combine sweetened condensed milk and lemon juice; mix well. Fold in whipped cream then gently stir in blueberries until thoroughly combined. Pour into pie crust, cover and freeze overnight, or until set.

Rating: 4/5(7)
Estimated Reading Time: 2 mins
Category: Pies

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3 hours ago Blueberry Filling. Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally. Cook about …

Cuisine: New American
Total Time: 5 hrs 30 mins
Category: Dessert
1. Spray the bottom and sides of pie tin or glass pie dish with nonstick spray. Using your hands, mix crust ingredients in a medium bowl.
2. Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally.
3. Meanwhile, combine mascarpone cheese, yogurt and 2 tablespoons sugar. Beat with electric mixer until smooth and set aside.
4. Take out your pie crust from the refrigerator and spread with the cooled blueberry mixture. Spread evenly using a spoon or spatula.

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8 hours ago Step 1. In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; …

Rating: 5/5(10)
Calories: 420 per serving
Total Time: 4 hrs 30 mins
1. In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
2. When cool, stir sour cream and blueberries into mixture; pour into pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired. Makes 8 servings.

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5 hours ago HOW TO MAKE BLUEBERRY CREAM PIE. Start by creaming together your sugar, cream cheese, and vanilla in a mixing bowl. Then, whip the cream in a different bowl and slowly fold it into the cream cheese mixture. Put the mixture into the crust and spread it …

Rating: 4.7/5(9)
Total Time: 4 hrs 20 mins
Estimated Reading Time: 2 mins
Calories: 382 per serving

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4 hours ago 1/3 cup lemon juice. 1 tsp. vanilla. 1 can blueberry pie filling. Directions. Thinly slice banana and place in the bottom of pie crust. Whisk cream cheese until …

Estimated Reading Time: 4 mins

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6 hours ago Prepare remaining package pie filling mix with remaining milk as directed on package for pie. Add 1 teaspoon of the lemon rind; pour into bowl and cover with plastic wrap. Chill about 1 hour, …

Rating: 5/5(7)
Total Time: 1 hr 15 mins
Category: Dessert
Calories: 169 per serving
1. Combine 1 package pie filling mix, 1/4 cup of the milk, the pureed berries and cinnamon in a saucepan. Cook and stir until mixture comes to a full boil. Pour into crust; cover with plastic wrap and chill.
2. Prepare remaining package pie filling mix with remaining milk as directed on package for pie. Add 1 teaspoon of the lemon rind; pour into bowl and cover with plastic wrap. Chill about 1 hour, until cold. Fold in 1 cup of the whipped topping and spoon over blueberry layer.
3. Combine remaining whipped topping and lemon rind. Spoon over filling. Freeze for 1 hour or chill in refrigerator 3 hours before serving. Garnish with blueberries and mint leaves, if desired.

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4 hours ago Discard pulp. In a saucepan, combine sugar and starch. Gradually stir in blueberry juice and bring to a boil. Boil 2 minutes, stirring constantly. Remove from the heat and cool for 15 minutes. Gently stir in remaining berries. Carefully spoon the blueberry topping over the cream filling. Chill for 3 hours or until set.

Cuisine: American
Category: Dessert
Servings: 8
Total Time: 4 hrs 30 mins

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5 hours ago Add the sour cream, sugar, cream, eggs, flour and vanilla to a mixing bowl. mix until well combined with an electric mixer or a whisk. Add the blueberries to the pie crust. Pour the filling over. Bake at 400 degrees for 25 minutes. While the pie is baking prepare the streusel. Combine the streusel ingredients in a small bowl.

Rating: 5/5(1)
Category: Pies, Desserts
Servings: 8
Total Time: 1 hr 5 mins

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9 hours ago Made this for Memorial Day dessert today- subbed the graham cracker crust with an oat cookie dough crust (see momofuku crack pie recipe on Etsy for …

Rating: 4.8/5(6)
Estimated Reading Time: 2 mins
Category: Dessert

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Just Now Blueberry Cream Pie. place mixer bowl in the freezer to chill. add blueberries into a saucepan with sugar and blueberry juice. Bring to a boil and allow to boil for 5 minutes. Pour …

Rating: 5/5(22)
Total Time: 30 mins
Category: Dessert
Calories: 503 per serving
1. melt butter and allow to cool slightly
2. place mixer bowl in the freezer to chill

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7 hours ago In a medium bowl, whip cream cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Mix in lemon juice and vanilla. Fold in blueberries. Pour into pie

Rating: 5/5(1)
Total Time: 35 mins
Category: Dessert
Calories: 407 per serving
1. Let cream cheese soften at room temperature. In a medium bowl, whip cream cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Mix in lemon juice and vanilla.
2. In a small saucepan, combine sugar and cornstarch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries.

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5 hours ago Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Carefully fold in the blueberries. Pour batter into pie crust and bake for 30 …

Rating: 4.9/5(40)
Total Time: 1 hr
Category: Dessert
Calories: 309 per serving
1. Preheat oven to 400 degrees F. Prepare pie crust by covering the crust's edges with foil. This will help to keep the edges from getting too brown.
2. To make the filling, combine sugar and flour together in a medium sized mixing bowl. Using an electric mixer, beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes. Carefully fold in the blueberries. Pour batter into pie crust and bake for 30 minutes.
3. While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
4. Remove pie from the oven and sprinkle on the topping. Return to the oven and bake for 10-15 more minutes until topping is golden. Remove from oven and allow to cool throughly before slicing. Enjoy!

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3 hours ago Beat Cream Cheese in medium mixing bowl until fluffy. Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well …

Reviews: 2
Servings: 6
Cuisine: American
Category: Dessert
1. Beat Cream Cheese in medium mixing bowl until fluffy.
2. Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
3. Pour into Graham Cracker Pie Crust, and cover.
4. Chill in refrigerator overnight.

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6 hours ago Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in …

Rating: 5/5(74)
Calories: 363 per serving
Total Time: 10 hrs 38 mins
1. Preheat oven to 350 degrees F. In bowl of food processor fitted with a steel blade combine almonds, brown sugar, and salt. Pulse until coarsely ground. Transfer to bowl and stir in melted butter. Turn into 9-inch pie plate. With fingers press onto bottom and sides to form a firm, even layer.
2. In chilled mixing bowl, whisk crème fraîche, heavy cream, and sugar until just thickened to spreading consistency. Do not overbeat. "It is very easy to go from smooth to grainy," Scott says. Spread cream mixture over pie; top with blueberries. Serve with heated sauce on the side. Makes 10 servings.

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2 hours ago For the Crumble: In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix. Bake for 55-60 minutes or until toothpick …

Rating: 5/5(16)
Total Time: 1 hr 25 mins
Category: Dessert
Calories: 433 per serving
1. Preheat oven to 450 degrees F.
2. Place your pie dough into a 9" pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350 degrees F.
3. In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries. Pour into the pie shell.
4. In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.

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Just Now Gina, I stumbled onto to your site last night and boy was I happy. Today I made your Macaroni Salad with Tomatoes and it was super super good, I also made your Blueberry cream pie, …

Rating: 5/5(2)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 230 per serving
1. Combine Cool Whip, berries and yogurt in a bowl.
2. Pour into pie crust and chill in the refrigerator at least one hour.
3. Keep refrigerated until serving.

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7 hours ago Stir to dissolve and immediately add the lemon juice. If the gelatin gets clumpy, place the mixture over hot water until it melts again. Pour the coconut milk into an electric mixer, add the honey and whip on high until peaks form, about 15 minutes. Add the gelatin mixture to the whipped cream.

Rating: 4.3/5(3)
Total Time: 25 mins
Estimated Reading Time: 3 mins
Calories: 382 per serving

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8 hours ago Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set. In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric …

Rating: 5/5(9)
Total Time: 2 hrs 45 mins
Category: Dessert
Calories: 487 per serving
1. Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.
2. In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.
3. Spread the rest of the container of whipped topping over the top of the pie. Cover the pie and chill in the refrigerator for at least two hours before serving. Cut into slices and enjoy!

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Just Now This pie is a three-layer treat: a graham cracker crust; a baked cheesecake-like custard; and a thick, lightly simmered fresh blueberry topping. For …

Rating: 5/5(1)
Servings: 8
Total Time: 1 hr 45 mins

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9 hours ago PREPARATION. Preheat oven to 350º F. In a large bowl or mixer, beat together sugar and flour with sour cream, egg, vanilla extract, lemon juice and zest, and salt. Once fully incorporated, gently fold in blueberries. Pour filling into prepared pie crust and place in oven. Bake for 40 minutes.

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Just Now Combine the cream cheese and powdered sugar in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Fold the whipped topping into the cream

Rating: 5/5(4)
Total Time: 1 hr 20 mins
Servings: 8
Calories: 416 per serving

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3 hours ago After the berries have drained thoroughly, dry them with paper toweling and pour them into the pastry shell. Frozen blueberries are impossible to dry, so use the larger …

Estimated Reading Time: 3 mins

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5 hours ago Fold in blueberries. Pour into pie crust. Chill for several hours. Optional: Fresh whipped topping. 8 ounces heavy whipping cream. 2 tablespoons powdered …

Estimated Reading Time: 40 secs

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1 hours ago Stir over heat for 30 seconds, then set aside to cool. Line the bottom of the crust with a single layer of banana slices. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy. Slowly add the sugar 1/3 cup at a time. Mix until combined.

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9 hours ago Preheat oven to 350 F (176 C). Remove pan from freezer, line crust with parchment paper and fill with pie weights, dried rice, or uncooked beans. Blind bake crust for 40 minutes or until golden …

Rating: 5/5(1)
Category: Dessert
Cuisine: American
Total Time: 1 hr 40 mins
1. Make two batches of homemade pie crust and place in fridge to firm.
2. Roll out second pie dough to 1/8-1/4 inch thickness. Cut into 14 equal length (if possible) 1-inch strips.
3. Combine ingredients into medium sized sauce pan on medium high heat. Cook until blueberries are wrinkled and soft. About 5-6 minutes.
4. In a large bowl stir together vanilla ice cream and blueberry compote until slightly combined with swirls of purple and vanilla. Use a metal spoon.

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7 hours ago How To Make quick & easy, no bake, blueberry cream cheese pie. 1. Rinse fresh or frozen blueberries under cool water in a colander and remove all stems. …

User Interaction Count: 10
Category: Cakes

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6 hours ago Preheat oven to 300F and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, shredded coconut, pecans, sweetener, cinnamon and salt. Add melted butter and vanilla extract and stir until mixture resembles coarse crumbs. Spread out evenly on prepared baking sheet and pat down with hands to flatten slightly.

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7 hours ago Instructions. In the bowl of an electric stand mixer, beat cream cheese until light and fluffy. Add sweetened condensed milk and lemonade concentrate. Blend until mixed. Fold in blueberries and …

Ratings: 12
Calories: 366 per serving
Category: Dessert
1. In the bowl of an electric stand mixer, beat cream cheese until light and fluffy. Add sweetened condensed milk and lemonade concentrate. Blend until mixed. Fold in blueberries and then whipped topping.
2. Pour into the pie crust. Chill for 4 to 6 hours or until firm.
3. Garnish with additional whipped topping or blueberries if desired.
4. Store leftovers in the refrigerator covered lightly with plastic wrap.

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6 hours ago Add the sour cream, cool whip and dash of salt. Fold until well combined, and spread into the prepared pie crust. Cover and refrigerate. In a medium sized sauce pan, whisk the cornstarch and …

Rating: 5/5(4)
Estimated Reading Time: 3 mins
1. In a large bowl, beat cream cheese until smooth. Add in the powdered sugar and vanilla and beat in until blended.
2. Add the sour cream, cool whip and dash of salt. Fold until well combined, and spread into the prepared pie crust. Cover and refrigerate.
3. In a medium sized sauce pan, whisk the cornstarch and sugar together. Add the water and lemon juice and blend until smooth.
4. Stir in the blueberries and cook on medium heat. If you are using frozen blueberries, microwave for a couple minutes so they aren’t ice cold when you add them to the sauce pan.

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2 hours ago Directions Step 1. Combine the blueberries and sugar in a bowl and stir. Let sit until the blueberries and sugar create a sauce. Scoop the ice cream into the pie crust and with a …

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8 hours ago Step 1. Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, …

Rating: 5/5(136)
Total Time: 3 hrs 15 mins
Servings: 8
Calories: 722 per serving
1. Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.
2. Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.

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Frequently Asked Questions

What are some good recipes to make blueberry pies?

Directions Preheat oven to 375 degrees F (190 degrees C). Advertisement Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. ... Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

How long does it take to bake a blueberry pie?

Bake about 50 to 60 minutes or until lightly browned. The blueberry pie filling will be bubble through the slits when the pie is done.

How do you make a blueberry pie with graham cracker crust?

How to Make Blueberry Pie with Graham Cracker Crust and Crumb Topping. Step-by-Step. Pre-heat oven to 375. Graham Cracker Crust: Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving) Rinse blueberries.

How do you make blueberry pie with frozen berries?

DIRECTIONS In a heavy saucepan mix together blueberries, sugar and lemon juice. Over medium heat bring to boil, stirring frequently. Mix cornstarch with water to make a paste. Pour into berry mixture, stirring constantly until thick. Remove from heat and let cool. You can now freeze it or use for pie. Bake at 400*F for about 35 minutes.

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