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Sweet Blueberry Cream Cheese Pie

Rated as 4.71 out of 5 Stars

"This is a crowd pleaser. Easy to make, but needs to be chilled for several hours."
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Ingredients

3 h 55 m servings 631 cals
Original recipe yields 8 servings (1 9x13-inch pie)

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
  3. Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
  4. Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
  5. Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.

Nutrition Facts


Per Serving: 631 calories; 33 g fat; 79.1 g carbohydrates; 9.2 g protein; 47 mg cholesterol; 278 mg sodium. Full nutrition

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Reviews

Read all reviews 6
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This was simply wonderful. I used butter not margarine but otherwise followed the recipe as written and served it at a dinner party....and then shared the recipe with everyone there. The crust...

I zested my lemons before I juiced them and added that to the cream cheese mixture. Yummy! It fit nicely in a 9" pie dish.

It was delicious! I made it for a crowd of 30 and everyone loved it! The lemon and blueberry are great together. I let mine chill in the fridge overnight after I put it together to ensure it set...

This would easily be a 5 star, but it didn't thicken the way it should have. In spite of that, the flavor was amazing! My family loved it and I will definitely make it again. I used frozen bl...

Delicious! I used fresh huge blueberries, cut back on the sugar a little for the crust, used 1/2 can sweetened condensed milk. Would make again!

I needed to serve 12 so I doubled the recipe but I only used one can of condensed milk instead of two. I also reduced the sugar for the blueberry topping by 25%. People couldn't stop reaching ab...