Microwaved Blueberry Cream Pie Recipe

The blueberry cream pie is a microwaved bluberry dessert pie, prepared with frozen blueberries. Set in a pie shell, the blueberry cream pie is filled with cream cheese and cooked blueberries along with whipped cream. Topped with remaining blueberry mix, it is frozen before serving.


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 9 inch pie shell1 , microwaved
 Frozen blueberries20 Ounce (4 Cups)
 Sugar3⁄4 Cup (12 tbs)
 Cornstarch3 Tablespoon
 Water1⁄2 Cup (8 tbs)
 Cream cheese8 Ounce
 Frozen whipped topping9 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 mg

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


Prepare and microwave pie shell.
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.