Zutaten für Blueberry Cream Cheese Pie
- Pastry Shells
- Blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 4 ounces (113g) softened cream cheese
- Whipped cream (optional)
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Zubereitung von Blueberry Cream Cheese Pie
- Preheat your oven to 350°F (175°C) if using a store-bought pie crust that requires baking. If using a pre-baked crust, skip this step.
- Spread 4 ounces (113g) of softened cream cheese evenly onto the bottom of your 9-inch pie shell.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth and completely dissolved.
- In a medium saucepan, combine 2 cups fresh blueberries, the cornstarch mixture, 1/2 cup granulated sugar, 2 tablespoons of butter, and 1 tablespoon of lemon juice.
- Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil.
- Continue to boil for 1 minute, stirring constantly, until the sauce has thickened.
- Remove from heat and let the blueberry mixture cool slightly, about 5-7 minutes.
- Pour the cooled blueberry filling over the cream cheese layer in the pie shell.
- Refrigerate for at least 2 hours to allow the pie to set completely.
- Before serving, top with an additional 1/2 cup of fresh blueberries and a dollop of whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
132g
Fat
43g
Carbs
17g
