![]() Stuff two chicken breasts along ham or prosciutto for a lovely dinner for two.Stir into saucy, cheesy pasta dishes such as macaroni and cheese.If you follow the recipe and use the called for 6 ounces, here are several ways to use the leftover cream cheese: You may need additional sugar so taste it and see if you like it. You can use the whole package of cream cheese but the first layer will be denser and more like cheesecake. of everything because I don't like leftovers which I'm sure you don't either. I love being able to use the whole package, the whole can, etc.The crumbs tend to stick to your fingers and you can cover more surface area that way. A measuring cup comes in handy to press the crumbs into the pie pan.You will need to bake the crust just a little longer but when it is lightly toasted, it's ready! Chef Tips and Tricks: Garnish with fresh lemon zest and serve!Īnother reason to love this blueberry cream cheese pie recipe is it is easily doubled for a crowd in a 13 x 9-inch baking dish. ![]() ![]() Refrigerate for at least 4 hours to cool and to set the blueberry layer.Let that cool to room temperature then pour it over the cream cheese layer and gently smooth the top.Add the blueberries and cook until they begin to pop, release some of their juices and the sugar combination is no longer white.Bring to a simmer and stir until smooth.Combine the water, lemon juice, sugar and cornstarch in a saucepan.Refrigerate until you're ready to spread the blueberry layer over the top.Carefully spread that into the cooled graham cracker crust.Fold the whipped cream into the cheese and powdered sugar combination.Combine the cream cheese and powdered sugar in a bowl and blend that together until it's nice and creamy.Whip the heavy cream until stiff peaks form.For best results, the pie is best enjoyed with 1-2 days but will keep fully assembled in the refrigerator for 2-3 days. MAKE AHEAD: The crust can be baked and stored covered at room temperature for 1-2 days.Bake at 350 degrees for 8-10 minutes just to set and lightly toast the crust.Combine the crust ingredients and press into a 9-inch pie pan.Start by making the graham cracker crust.Whipping (light) cream is a bit lighter with 30-35% milk fat. Heavy Cream: I like to use heavy cream (also called heavy whipping cream) which has at least 36% milk fat because it whips faster and holds the whip better than whipping cream (also called light cream).Butter: I always use unsalted butter in baking and cooking but if salted is all you have, go ahead and use it for a light sweet-salty kick.If you only have graham crackers, you'll need 17-18 square crackers for 1 ¼ cups graham cracker crumbs. Using those is much easier than buying graham crackers and grinding them. Graham Cracker Crumbs: Preground graham cracker crumbs are available in the baking section in most grocery stores.See the recipe card below for the exact quantities. Here’s everything you’ll need to make this pie recipe along with how to prep. This summery dessert starts with a lightly baked graham cracker crust which is topped with a light, cream cheese layer followed by a simple sweetened blueberry layer with a touch of lemon.Įven people "on the fence" about cheesecake say it's the best cheesecake they've ever had.īest of all, it keeps very well in the refrigerator for two to three days-if you can resist it that long! How to Make Blueberry Cream Cheese Pie: Recipe Ingredients: Add cheesecake to the mix and he's in heaven! Blueberry Cream Cheese Pie has become a staple at our house! He loves blueberries in any way, shape, manner or form including my Blueberry Crumble Bars. Whenever I want to do something special for my husband, I make this pie. Love blueberries? You'll love these, too!.How to Make Blueberry Cream Cheese Pie:.TABLE OF CONTENTS - Find the Info You Need FAST!
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