Sunday, July 3, 2011

Easy Blueberry Cream Pie

I'm always a fan of a dessert that comes together quickly and uses whole food ingredients.  We really enjoyed this but I think it needed a little bit more sugar {since our blueberries weren't very sweet}.  It sets up quickly too, 1 to 2 hours.   Nice and light for summer!  Enjoy!

Blueberry Cream Pie {adapted from A Cozy Kitchen}

1 graham cracker pie crust
½ cup whipping cream
3 tablespoons sugar, divided  (or more to your taste)
8 oz cream cheese, softened {I used 1/3 less fat}
1 teaspoon vanilla extract
2 cups fresh blueberries

**I bought a 1/2 pint of whipping cream for the recipe and used the rest to make the topping and added some lemon zest**
In a bowl, beat the whipping cream and 1 tablespoon of sugar until stiff peaks form.

In a larger bowl beat together the rest of the sugar, cream cheese and vanilla extract. Once everything is well combined and the cream cheese is smooth and creamy, slowly fold in the whipping cream. Once everything is combined gently fold in the blueberries.
Pour the filling into graham cracker crust and chill for at least and hour to allow the pie to set up.

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