The filling for this blueberry pie is made with canned blueberries and pineapple along with sweetened cream cheese. It's a wonderful no-bake pie to make for a summer event or cookout. The pie requires a baked crust and briefly simmered and thickened berries.
- 1 pie shell, 9-inch, baked*
- 1 can (9 ounces) crushed pineapple
- 1 can (approximately 16 ounces) blueberries
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 cup heavy whipping cream, whipped, or whipped topping
Drain the pineapple, reserving the juice in a separate container. Set aside.
Drain the blueberries, reserving juice in a separate container, set aside.
In a bowl with an electric mixer blend cream cheese, 3 tablespoons of sugar, milk, and vanilla until smooth; add the drained crushed pineapple and blend well, Spread the cream cheese mixture over the bottom of the baked crust; chill thoroughly.
In a saucepan, blend 1/4 cup of sugar with cornstarch and salt. Combine the reserved liquids from blueberries and pineapple; measure 1 1/2 cups. Blend the juices into the cornstarch mixture. Cook and stir until thickened. Stir in blueberries, lemon juice. Cool.
Pour the cooled blueberry mixture over pineapple cream cheese layer; chill thoroughly.
Top the pie with whipped cream or whipped topping, for serving.
*A frozen or packaged crust will have instructions for pre-baking. For homemade pastry, line the pie plate with the dough and then prick all over the bottom and sides with a fork. Fit a sheet of foil over the bottom and sides of the crust, then fill with pie weights or dried beans. This will keep the dough from bubbling up as it bakes. Bake the pastry shell for about 15 minutes, or until lightly browned.
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