Blueberries N Cream Pie Recipes

BLUEBERRY CREAM DESSERT

Steps:

• Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
• Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
• Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
• Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.

CREAMY BLUEBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

BLUEBERRY CREAM PIE

Steps:

• Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

BLUEBERRY CREAM PIE (JESS'S GRAMMA)

Steps:

• 1. Place fresh blueberries in pastry shell. If using frozen blueberries, set out on paper towels until partially thawed. Then add to pie shell; set aside
• 2. Combine 1 c sugar, 1/3 c flour, and salt. Add eggs and sour cream, stirring until well blended.
• 3. Spoon over berries.
• 4. Combine remaining sugar and flour. Cut in butter with a pastry blender until mixture resembles coarse meal. To do this easier: I combine all the ingredients in a Tupperware bowl with a tight fitting lid. Shake like crazy until the mixture is the required consistency.
• 5. Sprinkle the crumble evenly over the sour cream mixture.
• 6. Bake at 350F for 55-65 minutes or until lightly browned.
• 7. Goes good with ice cream.

BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST

Steps:

• Put first five ingredients in a 9 inch pie pan.
• Mix with a fork until well blended and pat into the pan.
• Push the pastry up the sides and form a nice edge with your thumb and finger.
• Prick the crust with a fork to prevent bubbling of the pastry during baking.
• Preheat oven to 400.
• Rinse berries and pick out any undesirable ones.
• After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
• In a small bowl combine the sugar, flour, cinnamon and salt.
• Stir in the milk and 1/2 cup whipping cream.
• Whisk until smooth.
• Pour over the berries and bake for 45 minutes.
• After about 30 minutes, check the pie.
• If the edges are getting very brown, cover with strips of aluminum foil.
• Cool on a wire rack and refrigerate for 2 hours before serving.
• To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
• Chill the bowl before whipping the cream to improve the results.
• Add vanilla and 2 tbsp sugar.
• Serve a dollop of whipped cream on each serving of pie.

BLUEBERRY CREAM CHEESE PIE

Steps:

• Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
• Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.
• Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
• Refrigerate for at least 4 hours (or overnight).
• Once the pie has chilled, make the topping.
• Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
• Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first the mixture won't seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
• Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
• Slice and serve.
• Uneaten pie can be stored in the fridge, covered, for 3 or 4 days. You can also freeze individual slices, tightly wrapped, for about a month.

EASY BLUEBERRY CREAM PIE

Steps:

• In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.

STRAWBERRY 'N BLUEBERRY CREAM PIE

Steps:

• In a saucepan, combine sugar, flour and salt.
• Add milk, stirring until smooth.
• Cook and stir over medium heat until thickened.
• Stir in small amount of milk mixture into yolks, then return all to saucepan.
• Cook, stirring for 2 minutes.
• Remove from the heat; stir in butter and vanilla.
• Cool 20 minutes.
• Pour into pie shell and chill several hours until firm.
• Whip cream and sugar and spread half over pie filling.
• Arrange berries on cream.
• Dollop or pipe remaining cream around edge of pie.

RED, WHITE & BLUEBERRY CREAM PIE

Steps:

• 1. Place 1 cup of blueberries in crust2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add lemon juice and vanilla. Beat until combined. Pour over blueberries in crust.3. Refrigerate at least 3 hours or until set. Arrange remaining blueberries and strawberries on top. Garnish as desired. Store in refrigerator.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

BLUEBERRIES 'N' CREAM PIE

Steps:

• In a large bowl, beat 1/2 cup milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened. Pour into a 9-in. pie plate coated with cooking spray. Arrange blueberries over batter to within 1/2 in. of edge of plate.
• In a large bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over blueberries to within 1 in. of berry edge.
• For topping, combine sugar and cinnamon; sprinkle over the cream cheese mixture. Bake at 350° for 30-35 minutes or until set. Serve warm. Refrigerate leftovers.

EASY BLUEBERRY CREAM PIE

Steps:

• 1. Spoon pie filling into crust. Fold together marshmallows, whipped topping and lemon peel. Spread over pie filling. Refrigerate at least 4 hours.2. Garnish as desired. Store in refrigerator.