Monday, August 28, 2006

Pie Recipes #68 - Ultimate Blueberry Pie (with Cream Cheese)

1 9" baked pie shell

8 ounces Cream cheese
1/2 cup Sugar
1 teaspoon Vanilla
1/2 cup Heavy cream
10 ounces Blueberry preserves
1 1/2 cups Heavy cream -- whipped stiff
3 tablespoons Sugar
1 tablespoon Unflavored gelatin
2 cups Blueberries -- drained well

Cool baked crust thoroughly. In deep bowl, beat together cream cheese, sugar, vanilla nd 1/2 c. cream until it becomes thick, pudding-like consistency. Pour into crust. Gently spoon preserves on top in a "revel" pattern. Chill 1 hr. Whip 1-1/2 c. cream until soft peaks appear, then sprinkle on sugar and gelatin and continue to beat cream until very firm.Fold in 1-1/2 c. blueberries. Dollop whipped cream/berry mixture onto pie.Garnish with 1/2 c. blueberries. Chill several hours before serving.


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