The Lady & Sons Blueberry Cream Pie ( Paula Deen )
photo by Marie Nixon
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 3⁄4 cup chopped pecans or 3/4 cup walnuts
- 1 (9 inch) deep dish pie shells (thawed if frozen)
- 2 (3 ounce) packages cream cheese, at room temperature
- 1 cup confectioners' sugar
- 1 cup heavy cream
- 1⁄2 cup granulated sugar
- 1 (21 ounce) can blueberry pie filling
directions
- Press the chopped nuts into the bottom of the unbaked pie crust.
- Bake as directed on the package and let cool.
- Beat the cream cheese with the confectioners' sugar.
- Beat the heavy cream with the granulated sugar until it forms soft peaks.
- Fold the whipped cream into the cream cheese mixture.
- Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
- Refrigerate until well chilled.
Reviews
-
Oh Wow!! This pie is incredible! I selected this pie because I needed a dessert for company and I had all these ingredients available. I had no idea how fantastic it would be! I started by making a double batch of Recipe #51537 because I was using it for a deep dish pie pan which worked perfectly with this recipe. The blueberry pie filling is great with this pie, but I also think you could easily substitute cherry, blackberry a similar pie filling. Do make sure to prepare early enough to have the proper time for chilling this pie before serving! Thank you so much for sharing, JT's Mom!
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I don't eat dairy so I altered this and it's probably better than the original. My family (who can eat dairy) loved it so much I made one a week later to take to a potluck. Gone in 0-60! I sub the whip cream for coconut whip creme (what top restaurants/hotels use) and Tofutti's Better Than Cream Cheese (delicious and you can get it at Sprouts, WholeFoods etc,) To make the vegan whip cream just refrigerate the Thai brand can of coconut milk at least the day before. Do not shake the can, you want the heavy coco cream to rise to the top and thicken. Spoon that part out into your Kitchen aid (or hand mixer) and whip it on low one minute, med one min and on high on min. (as per my Kitchen aid booklet) BUT works like a dream. You will have the whip cream you need for recipe. For those wanting to use this as your reg whip cream for other desserts just add confection's sugar and a real vanilla bean (cut open and scrap out the van bean, ohhhh so good! I always wondered how restaurants made there wonderful topping with specks...now I know.=) OK back to this recipe. Just a couple of notes 1)make sure pie crust is completely cooled before you scoop cream and filling in then refrigerate right away 2) I used tried both fresh and frozen berries for filling sweetened with a combo of coconut sugar and stevia. Much better tasting and better for you than canned. Make it the way you'd make fresh cranberry sauce. Then just used the berries and not the sweet liquid for the pie. Very good pie!
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RECIPE SUBMITTED BY
JTsMom
Kirkland, Washington