CREAM CHEESE BLUEBERRY PIE

Cream Cheese Blueberry Pie image

This blueberry cream cheese pie is guaranteed to please. -Lisieux Bauman, Cheektowaga, New York

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

Dough for single-crust pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

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, Fat 15g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 146mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.