Skip Navigation Links
  Skip Navigation Links  

Desserts - Fresh Blueberry Cream Cheese Pie

  • 12 ounces cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 large graham cracker crust
  • Sour cream topping:
  • 8 ounces sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Blueberry topping:
  • 1 quart fresh blueberries
  • 1/2 cup water
  • 1 cup sugar
  • 3 tablespoons cornstarch

Beat cream cheese until smooth. Add eggs, one at a time, and beat until smooth. Add sugar and vanilla. Pour into crust and bake 20 minutes at 375°. Cool.
To make sour cream topping, mix sour cream, sugar and vanilla. Spread on cooled pie and bake five minutes at 400°. Chill.
To make blueberry topping, combine blueberries, water, sugar, and cornstarch in a large saucepan. Cook and stir until thick. Cool; spread on top of chilled pie. Keep pie refrigerated.
Submitted By: Jenny Beavers-Milam
First Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2024 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice