Rating: 4.5 stars 4.5
55 Ratings
  • 5 star values: 37
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0

This recipe was given to me for a 4th of July celebration. It has an unusual crust. Garnish with whipped cream, if desired.

Recipe Summary

prep:
40 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 30 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges.

  • Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).

  • In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.

  • Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.

  • In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.

Nutrition Facts

496 calories; protein 7.8g; carbohydrates 43.6g; fat 33.3g; cholesterol 143.8mg; sodium 322mg. Full Nutrition
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