Sunday, February 20, 2011

Blueberry Cream Cheese Pie

This recipe is my best effort to recreate Marie Calendar’s pie. I created it because it is seasonal and requests come anytime! My eldest son loves it and asks me to make it when we get together for holidays. This pie is so fresh and delicious it’s really hard not to pig out! To achieve the very best taste, use real ingredients not artificial substitutes

First make Classic Graham Cracker Crust   :

8 whole HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)

1/4 cup sugar
1/3 cup butter, melted
PREHEAT oven to 375°F. Mix all ingredients until well blended. PRESS firmly onto bottom and up side of 9-inch pie plate. BAKE 8 to 10 minutes or until lightly browned. Cool completely.

While crust cools - make the cream cheese filling:

1 (8 oz.) cream cheese, softened
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1/3 c. fresh lemon juice
1 tsp.vanilla extract

Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into baked crust. Chill 3 hours, until firm

While cream cheese filling is chilling, make the blueberry pie filling:
3/4 c. sugar
3 tbsp. cornstarch
1/8 tsp. sea salt
1/4 c. water
2 c. fresh or frozen blueberries (read package regarding thawing – it’s important)
1 tbsp. butter
1 tbsp. fresh lemon juice

Combine sugar, cornstarch and salt in saucepan. Add water and blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.) Remove from heat and stir in butter and lemon juice. Cool and cover with lid so it doesn’t dry. Spread onto cream cheese pie filling after it has chilled completely.

Lastly make sour cream pie topping: - first pre-heat oven to 400 degrees.

2 cups sour cream

1/4 -1/2 cup sugar

2 tsp. vanilla extract


Mix these ingredients all together and spread on a blueberry pie filling to about an inch from the edge. Place it in the oven for 10 minutes. (400 degrees)

It makes a lovely, firm custardy topping.


Cool on rack for at least 20 minutes to allow it to firm up.

Makes 8 – 12 servings.

Cauliflower Rice 

This is a great low carb substitute for rice - it’s super delicious and easy! I’m hooked and like to eat this often – it’s one of my favorite ways to serve cauliflower.

Break into flowerets and grate them with a hand held grater into a large glass casserole  until “rice-like” cover with lid – no water needed!

Microwave for 5 minutes or until tender but still firm.

Serve with just a little butter salt & pepper – that’s it!