Microwaved Blueberry Cream Pie Recipe
Ingredients
| 9 inch pie shell | 1 , microwaved | |
| Frozen blueberries | 20 Ounce (4 Cups) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Cornstarch | 3 Tablespoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Cream cheese | 8 Ounce | |
| Frozen whipped topping | 9 Ounce, thawed |
Nutrition Facts
Serving size: Complete recipe
Calories 4112 Calories from Fat 1225
% Daily Value*
Total Fat 184 g283.1%
Saturated Fat 107.1 g535.3%
Trans Fat 0 g
Cholesterol 249.4 mg83.1%
Sodium 1691.3 mg70.5%
Total Carbohydrates 604 g201.3%
Dietary Fiber 31.6 g126.3%
Sugars 391.1 g
Protein 32 g64.5%
Vitamin A 70.3% Vitamin C 29.3%
Calcium 41.3% Iron 44.2%
*Based on a 2000 Calorie diet
Directions
Combine frozen blueberries and sugar in 1 quart cas serole or bowl.
Cover and microwave 2 minutes; stir.cover and microwave until berries are thawed, 2 to 3 minutes.
Mix cornstarch and water in 2 cup glass mea sure.
Spoon in juice from berries.
Microwave 1minute; stir.
Microwave until mixture boils and thickens, 1 to 1 1/2 minutes.
Stir into berries; cool 15 minutes.
Microwave cream cheese uncovered in 21/2 quart casserole or bowl until softened, 45 seconds to 1 minute.
Beat until smooth.
Reserve 1 cup of the berry mixture; fold remainder into cream cheese.
Stir in whipped topping.
Spoon into pie shell.
Top with reserved berry mixture.
Refrigerate until set, 2 to 3 hours.
Chef
