Castle Street Blueberry Cream Pie Recipes

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BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.

Provided by newspapergal

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1 1/2 cups Cool Whip, refrigerated
1 graham cracker crust
2 cups fresh blueberries, divided

Steps:

  • In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
  • Fold in Cool Whip.
  • Spoon half of mixture into pie crust; top with 1 cup blueberries.
  • Spread with remaining cream cheese mixture.
  • Scatter with remaining blueberries.
  • Cover with plastic wrap and refrigerate at least 5 hours.

CASTLE STREET BLUEBERRY CREAM PIE



Castle Street Blueberry Cream Pie image

A "different" blueberry cream pie. I got this recipe from my Aunt Catherine. Our family grew blueberries for the market. This is one of our favorite blueberry recipes. Quick and Easy!

Provided by Seasoned Cook

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 (8 ounce) sour cream
2 tablespoons self-rising flour
3/4 cup sugar (or use 1/3 cup Splenda)
1 teaspoon vanilla flavoring
1 egg, beaten
2 cups fresh blueberries (or frozen)
1 (9 inch) deep dish pie shells
3 tablespoons self-rising flour
3 tablespoons butter, melted
3 tablespoons pecans, chopped

Steps:

  • Mix sour cream, flour, sugar, vanilla and beaten egg.
  • Fold in blueberries and pour into pie shell.
  • Bake at 400 degrees for 25 minutes.
  • Mix flour, butter and pecans. Sprinkle over pie and bake an additional 10 minutes. Chill and enjoy!

Nutrition Facts : Calories 453.5, Fat 27.1, SaturatedFat 11.8, Cholesterol 68.1, Sodium 289.4, Carbohydrate 49.8, Fiber 2.2, Sugar 31.1, Protein 4.9

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Categories     Bake     Blueberry

Yield serves 6-8

Number Of Ingredients 7

3/4 cup chopped pecans or walnuts
One 9-inch deep-dish pie crust (thawed if frozen)
Two 3-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/4 cup granulated sugar
One 21-ounce can blueberry pie filling

Steps:

  • Press the chopped nuts into the bottom of the pie crust. Bake as directed on the package and let cool. Beat the cream cheese with the confectioners' sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Well over 100 years old, this recipe has been part of my family forever. My Grandmother, born in the 1880's taught it to us, and who taught it to her, I have no clue. It turns out to be a very large pie with a layer of custard, topped with a layer of blueberries, and then a layer of meringue. If you like blueberries, its a keeper. My Grandma always said that you could make a smaller pie by using a pint of blueberries, but we have never tested that theory.

Provided by Barbara

Categories     Blueberry Pie

Time 50m

Yield 16

Number Of Ingredients 11

1 recipe pastry for a (10 inch) single crust pie
1 cup white sugar
2 egg yolks
1 tablespoon quick-cooking tapioca
1 pinch salt
1 tablespoon lemon juice
¼ cup milk
1 quart fresh blueberries
2 egg whites
1 tablespoon all-purpose flour
1 tablespoon white sugar

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Prepare pie pastry, and place into a 10 inch deep dish pie pan.
  • In a large bowl, whip egg yolks with an electric mixer on high speed until pale. Gradually add 1 cup sugar while mixing. Mix until sugar has completely dissolved, and the yolks are thick and pale. This will take up to 15 minutes. Mix in the tapioca, salt and lemon juice. Stir in the milk, and then carefully fold in the blueberries. In a large glass or metal bowl, whip egg whites to stiff peaks. Fold egg whites into the blueberry mixture.
  • Combine the remaining 1 tablespoon of sugar with the flour, and sprinkle into the bottom of the unbaked pie crust. This will absorb extra juice, and keep the pie from leaking. Pour the filling into the prepared crust.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 60 minutes, or until pie is set.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 27 g, Cholesterol 25.9 mg, Fat 5.4 g, Fiber 1.6 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 82 mg, Sugar 17.8 g

BLUEBERRY BANANA CREAM PIE



Blueberry Banana Cream Pie image

"I found this recipe in a book years ago. People really like the combination of blueberries with bananas, and there are never any leftovers." -Loraine Meyer, Bend, Oregon

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9

6 ounces cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped
2 medium bananas, cut into 1/4-inch slices
2 teaspoons lemon juice
35 vanilla wafers
1 cup fresh blueberries

Steps:

  • In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipped cream. , In a bowl or shallow dish, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice., Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 490 calories, Fat 26g fat (15g saturated fat), Cholesterol 84mg cholesterol, Sodium 359mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

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