Ingredients for Easy Blueberry Cream Pie
- 9 Inch Graham Cracker Crust
- 8 ounces cream cheese, softened
- Granulated Sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed
- Blueberry Pie Filling
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How to Make Easy Blueberry Cream Pie
- **Make the Crust:** (If using a pre-made crust, skip to step 2). Prepare S'kat's graham cracker-coconut pie crust recipe #32514 and bake according to its instructions. Cool completely.
- **Prepare the Filling:** In a large bowl, beat together 8 ounces of softened cream cheese, 1/2 cup granulated sugar, 1/4 cup milk, and 1 teaspoon vanilla extract until completely smooth and creamy.
- **Fold in Cool Whip:** Gently fold in 8 ounces of thawed Cool Whip, being careful not to overmix.
- **Assemble the Pie:** Pour the cream cheese mixture into the cooled pie crust.
- **Add the Blueberries:** Top evenly with 2 cups of fresh or frozen blueberries.
- **Chill:** Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set and the flavors to blend.
- **Serve:** Before serving, let the pie sit at room temperature for about 10-15 minutes for easier slicing. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
172g
Fat
101g
Carbs
17g
