Double Blueberry Cheese Pie Recipe
Ingredients
| CRUST | ||
| Classic Single Crust | ||
| Cream package | 2 , softened (FILLING) | |
| Granulated Sugar | 1 Cup (16 tbs) (FILLING) | |
| All purpose flour | 2 Tablespoon (FILLING) | |
| Eggs | 2 (FILLING) | |
| Vanilla extract | 2 Teaspoon (FILLING) | |
| Whipping cream | 1/2 Cup (16 tbs) (FILLING) | |
| Blueberries | 2 Cup (16 tbs) (FILLING) | |
| Whipping cream | 2 Cup (16 tbs) (TOPPING) | |
| Confectioner’s sugar | 2 Tablespoon (TOPPING) | |
| Vanilla extract | 1 Teaspoon (TOPPING) | |
| Blueberries | 1 Cup (16 tbs) (TOPPING) | |
Directions
1. For crust, prepare in 9- or 9-1/2-inch deep-dish pie plate. Do not bake. Heat oven to 350°F.
2. For filling, place cream cheese and granulated sugar in food processor bowl. Process, using steel blade, until smooth. Add flour, eggs, 2 teaspoons vanilla and 1/2 cup whipping cream through feed tube while processor is running. Process until blended. Add 2 cups blueberries. Pulse (quick on and off) twice. Pour into unbaked pie crust.
3. Bake at 350°F for 45 minutes. Do not overtake. Cool on wire rack for 2 hours. Refrigerate 6 hours or overnight.
4. For topping, beat 2 cups whipping cream in large bowl at high speed of electric mixer until stiff peaks form. Beat in confectioners' sugar and 1 teaspoon vanilla. Spread over top of pie. Garnish with 1 cup blueberries. Serve immediately. Refrigerate leftover pie.
2. For filling, place cream cheese and granulated sugar in food processor bowl. Process, using steel blade, until smooth. Add flour, eggs, 2 teaspoons vanilla and 1/2 cup whipping cream through feed tube while processor is running. Process until blended. Add 2 cups blueberries. Pulse (quick on and off) twice. Pour into unbaked pie crust.
3. Bake at 350°F for 45 minutes. Do not overtake. Cool on wire rack for 2 hours. Refrigerate 6 hours or overnight.
4. For topping, beat 2 cups whipping cream in large bowl at high speed of electric mixer until stiff peaks form. Beat in confectioners' sugar and 1 teaspoon vanilla. Spread over top of pie. Garnish with 1 cup blueberries. Serve immediately. Refrigerate leftover pie.
Chef
