Description
Blueberries and Cream Pie brings summer’s sweetest bounty right to your dessert table, capturing the essence of fresh-picked berries nestled in a creamy, dreamy filling. Serve this simple yet elegant pie chilled for a delightful end to any meal that celebrates seasonal fruit at its finest.
Ingredients
Scale
Main Ingredients:
- 2 cups (300 g) blueberries
- 1.5 cups (150 g) graham cracker crumbs
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
Supporting Ingredients:
- 0.5 cup (50 g) granulated sugar
- 0.25 cup (50 g) granulated sugar
- 0.5 cup (113 g) unsalted butter, melted
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Optional Garnish:
- Lemon zest
- Fresh mint
Instructions
- Combine 1½ cups graham cracker crumbs and ¼ cup granulated sugar in a mixing bowl. Pour ½ cup melted unsalted butter into the mixture and stir until the texture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and sides of a 9-inch pie plate, creating an even layer. Refrigerate the crust for 15 minutes at 40°F to set.
- Beat 8 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract until the mixture becomes completely smooth and free of lumps.
- Whip 1 cup heavy cream until stiff peaks form, creating a voluminous texture that stands up when the whisk is lifted.
- Carefully fold the whipped cream into the cream cheese mixture, using gentle circular motions to maintain the airiness of the whipped cream.
- Spread the cream filling evenly across the chilled crust, ensuring a smooth and uniform surface. Refrigerate for 2 hours at 40°F to set firmly.
- Combine 2 cups blueberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice in a saucepan over medium heat (350°F).
- Stir 1 teaspoon cornstarch with 1 tablespoon water to create a slurry, then mix into the blueberry sauce. Cook for 5-7 minutes until the mixture thickens and berries begin to break down.
- Allow the blueberry topping to cool completely at room temperature for approximately 30 minutes.
- Spoon the cooled blueberry mixture over the chilled cream filling, creating an even layer. Refrigerate for an additional hour before serving.
Notes
- Check graham cracker texture carefully when pressing into the pie plate, ensuring an even, compact layer that reaches all edges and corners.
- Whip heavy cream until stiff peaks form but stop before it turns grainy, which can happen if over-beaten.
- Fold whipped cream into cream cheese mixture gently to maintain the light, airy texture without deflating the mixture.
- Let blueberry topping cool completely before adding to the pie to prevent melting the creamy filling and maintain clean, distinct layers.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Pies
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 324 kcal
- Sugar: 29 g
- Sodium: 116 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg