Blueberry Cream Pie

What’s better than a fluffy cream pie with a Graham cracker crust? A Blueberry Cream Pie, of course. A deep, bright and beautiful layer of blue enlivens this cream pie. For a simple way to turn a plain pie into something extra special, our Blueberry Cream Pie is just the trick.

Blueberry Cream Pie

I prefer Oikos Greek Yogurt for this recipe.

Ingredients

  • 2 1/2 cups frozen blueberries
  • 2 teaspoons cornstarch
  • 5 tablespoons granulated sugar
  • 2/3 cup mascarpone cheese
  • 2/3 cup plain Greek yogurt
  • 1 1/3 cups nondairy whipped topping
  • 1 (9-inch) prepared Graham cracker pie crust
  • Fresh blueberries, for garnish

Instructions

  1. In a medium saucepan combine frozen blueberries, cornstarch and 2 tablespoons of the sugar. Stir.
  2. Cover; cook over low heat, stirring occasionally, until berries thaw and the mixture starts to simmer, 5 to 7 minutes; remove lid.
  3. Boil until thickened 1 minute; set aside. Let cool to room temperature.
  4. When blueberry mixture is cool, prepare pie.
  5. In a medium bowl, combine mascarpone cheese, yogurt and remaining 3 tablespoons sugar. Beat with electric mixer until smooth.
  6. Fold in whipped topping. Spoon half of the mixture into the pie crust. Spread with the cooled blueberry mixture.
  7. Carefully top with dollops of the remaining cheese mixture; spread carefully over blueberry mixture to cover.
  8. Chill until set, about 5 hours. Garnish with fresh blueberries.

Nutrition Per Serving: Daily Value % Calories 320 Total Fat 21g 27% Saturated Fat 10g 50% Cholesterol 35mg 12% Sodium 150mg 7%Total Carbohydrates 29g 11% Dietary Fiber 1g 4% Total Sugars 22g Added Sugars 13g 26% Protein 5g 10% Calcium 63mg 5%Iron 1mg 6% Potassium 104mg 2% Vitamin A 47mcg 5% Vitamin C 2mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Recipe and photo used with permission from: US Highbush Blueberry Council



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