Love & Best Dishes: Banana Blueberry Pie Recipe | Easy Dessert Ideas
Banana Blueberry Pie Recipe | Easy Dessert Ideas - Paula's sharing a recipe for easy fruit pies, and this banana pie recipe with blueberries is absolutely delicious!
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Let's Make a Blueberry Cream Cheese Pie!
How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be completely no bake and gluten-free too!
↓↓↓↓↓ BLUEBERRY CREAM PIE RECIPE BELOW ↓↓↓↓↓
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
1 single pie crust, baked and ready
2 tablespoons water
1 tablespoon corn starch
1/2 teaspoon lemon juice
2 tablespoons cane sugar
1/4 teaspoon cinnamon
2 cups blueberry purée*
2 cups blueberries
16 ounces cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk
INSTRUCTIONS:
1. Make your pie crust ahead of time, so it's all set and ready to go. From that point on, there will be no baking necessary.
2. In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
3. In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
4. Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
5. Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
6. Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
7. Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
8. Spread the cream cheese filling in the cooled and prepared pie crust.
9. Top the cream cheese filling with the cooled blueberry pie filling.
10. Cover and chill the pie for at least 1-2 hours, or overnight.
11. Once it's chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.
*To make blueberry purée for cream cheese blueberry pie, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button. It'll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you're using frozen berries, make sure to rinse and dry them off so you don't get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.
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FAVORITE TOOLS and EQUIPMENT:
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Easy Blueberry Cream Cheese Danish | Cream Cheese Danish Pastry Recipe with Blueberries
These are so easy and delicious. They start out with frozen puff pastry and cream cheese. Top with fresh blueberries and bake for 15 minutes. And You have the BEST homemade Danish. Your Family and Friends will think you were working for hours making these. But it will be our secret!! Give them a try soon!!
Ingredients:
1 box frozen puff pastry
1 8oz package cream cheese...softened
1/4 cup granulated sugar
1 egg yolk
1 tsp vanilla
1 tsp lemon zest
about 72 fresh blueberries
#blueberrydanish #creamcheesedanish #danishrecipe #easydanish recipe #inthekitchenwithkaren #howtomakeblueberrydanish
No Bake Decadent Dessert | Blueberry Cream Cheese Pie
This heavenly blueberry cream cheese pie is one for the books. Between the luscious crumbly graham cracker crust, creamy cheesecake filling, and fresh blueberry topping, this pie will definitely tantalize your taste buds.
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
Blueberry Topping
3 cups fresh blueberries, approximately 1 pound container
2 tablespoons cold water
3 tablespoons granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Cream Cheese Filling
9 ounces graham cracker crust (10-inch)
½ cup cold water
2¼ teaspoons unflavored gelatin, 1 packet from a 1-ounce box (I used the Knox brand)
1 cup heavy whipping cream, very cold
12 ounces cream cheese, softened to room temperature
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Garnish
8 ounces extra creamy Cool Whip whipped topping, thawed
INSTRUCTIONS
NOTE: You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.
Blueberry Topping
In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest. Stir and allow the berries to heat up and the sugar to melt for about 2 to 3 minutes.
In a small bowl, stir together the lemon juice and cornstarch until no lumps remain. After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another 2 to 3 minutes to thicken the liquids. You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.
Transfer the blueberries to a bowl and lightly cover them with a piece of plastic wrap. Allow the berries to cool on the counter for about an hour before adding them to your pie.
Cream Cheese Filling
Remove the plastic covering to the pre-made graham cracker crust and place the crust onto a rimmed baking tray. This will make transporting your pie to and from the refrigerator easier.
To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps.
Set aside for 2 to 3 minutes to thicken.
In a large mixing bowl, beat the very cold heavy whipping cream with an electric mixer for 3 to 4 minutes or until stiff peaks form. You will want to start on low and work your way to high speed. If you start on high, then
you run the risk of splattering the loose heavy cream everywhere. Set aside.
In a separate large mixing bowl, beat the softened cream cheese on medium speed until no lumps remain.
Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated. Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.
Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain, and the mixture is pourable.
With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture. Be sure that you fully incorporate the gelatin into the cream cheese mixture.
Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture. You do not want any streaks of whipped cream. Do not overmix.
Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.
Spoon the cooled blueberries onto the cream cheese layer. Be sure to leave about ½ to 1 inch around the border for the whipped topping garnish.
Place the blueberry cream cheese pie into the refrigerator to chill for at least 6 hours or up to overnight.
Once your blueberry cream cheese pie has fully chilled and set up, you can transfer the thawed extra creamy Cool Whip whipped topping to a large piping bag fitted with a decorative tip, and pipe swirls along the edges of your pie.
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Blueberry Sourcream Pie
This video is about How To Make Awesome and Tasty Blueberry Sourcream Pie
The ultimate Blueberry Cream Cheese Pie - a dessert everyone will love!
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This heavenly blueberry cream cheese pie is one for the books. Between the luscious crumbly graham cracker crust, creamy cheesecake filling, and fresh blueberry topping, this pie will definitely tantalize your taste buds.
#blueberrycreamcheesepie #dessertrecipes #yummysweets #bakingideas #homemadepie #summerdesserts #sweettreats #creamcheesepie #blueberryrecipes #pastrychef