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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Creamy Blueberry Pie Recipe

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This recipe for Creamy Blueberry Pie is from It's Always Thanksgiving Dinner, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
* 22 Golden OREO cookies
* 3 Tablespoons

Blueberry Filling:
* 1 (8 oz.) pkg. cream cheese, room temperature
* 1/4 cup granulated sugar
* 1 cup blueberry pie filling
* 1 1/2 cup fresh blueberries, rinsed
* zest of a lemon
* 8 oz. (half of a 16 oz. carton) frozen whipped topping, thawed

Toppings:
4 - 6 oz. remaining topping, thawed
1 cup fresh blueberries
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. In a food processor, crush the OREO's. Stop processor, and pour in the melted butter to the crumbs. Pulse for 10 to 15 more seconds to combine in the crumbs and butter. Mixture should resemble gravel. Pour crumbs into a 9" pie plate and firmly press into the bottom and sides of the plate. Bake the crust for 7-9 minutes. Remove from oven and let come to room temperature.
3. For the filling; With a hand or stand mixer, cream together the cream cheese and sugar until smooth. Add in the blueberry pie filling and lemon zest, and mix at the lowest speed, just until combined. Stop to scrape down the sides of the bowl. Gradually add in 8oz.of whipped topping (half of a 16 oz. container). Fold together until well combined. Fold in the blueberries. Spread the filling into the cooled crust, and refrigerate for at least 2 hours.
4. Just before serving, top the pie with the remaining whipped topping.

 

 

 

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