This blueberry cream cheese pie is a crowd-pleasing summer dessert. Easy to make, but needs to be chilled for several hours.
Ingredients
- all-purpose flour: 1 cup
- pecans: 0.75 cup (chopped)
- butter: 0.5 cup (melted)
- blueberries: 4 cups
- white sugar: 1 cup
- cornstarch: 2 Tbsp
- lemon juice: 1 tsp
- cream cheese: 1 pack (8 ounce pack, softened)
- sweetened condensed milk: 1 can (14 ounce can)
- lemon juice: 0.33333 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 300 degrees F (150 degrees C).
-
Mix flour, pecans, and butter 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.
