Best Blueberry Dream Pie Recipes
BLUEBERRY/BANANA DREAM PIE (MY VERSION, MUCH TASTIER)
Steps:
- DIRECTIONS 1. In large bowl, beat cream cheese & sugar until smooth, fold in Cool Whip. I say 8-12 oz cream cheese, this is entirely at your discretion. 2. Slice the bananas (abt 1/2 " thick slices) 3. Arrange slices all over bottom & sides of pie (cover the shell) 4. Spread carefully over the bananas and smooth. 5. Top with blueberry pie filling & drop fresh blueberries onto the top of filling. 6. Chill for at least 1 hour before serving and Enjoy :) Refrigerate leftovers, use within a couple days. (Bananas get kinda yucky after that) Love to all...
BLUEBERRY DREAM PIE
So delicious you don't know whether to gobble it down or take tiny bites and slowly savor.
Provided by Audrey
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Slice the bananas and arrange in the bottom of baked pie shell. In a large bowl, beat the cream cheese and sugar until smooth. Fold in the whipped topping. Spread over the bananas and top with blueberry pie filling. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 59.7 g, Cholesterol 15.6 mg, Fat 23.5 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 14.3 g, Sodium 179.3 mg, Sugar 41.5 g
BANANA BLUEBERRY DREAM PIE
Had this recipe for at least 30 years and it was always a hit! Great to make for any occasion. Everyone loved it. Not many people can resist the flavor of cream cheese, bananas and blueberries!
Provided by peggy anderson
Categories Pies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix in bowl: Cool whip, cream cheese and sugar. Beat at medium speed until smooth. Set aside. Slice 1 1/2 bananas and arrange in pie shells. Pour blueberry pie filling on top. Spread 1/4 of the cool whip mixture on. Repeat the layers ending with the cool whip mixture. Chill 1 hour before serving. (Lot's of bananas makes it good)!
BLUEBERRY DREAM PIE
This showstopping pie can be decorated to fit any season. I like to make hearts for Valentine's Day, flowers for spring, stars for Independence Day and even leaves for fall. Have fun with it! -Kerry Nakayama, New York, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond edge of skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°., In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust., In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling., Cut decorative cutouts from remaining crust; arrange over filling, leaving center uncovered. Brush crust with egg white; sprinkle with remaining sugar., Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 442 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 269mg sodium, Carbohydrate 67g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
BLUEBERRY DREAM PIE RECIPE - (4.4/5)
Provided by ackmayhew
Number Of Ingredients 15
Steps:
- Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°. In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling. Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
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