- 1 cup all-purpose flour
- 3/4 cup chopped pecans
- 1/2 cup margarine, melted
- 4 cups blueberries
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- Preheat oven to 300 degrees F (150 degrees C).
- Mix flour, pecans, and margarine in a bowl. Press dough into a 9x13-inch baking dish to form a crust.
- Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
- Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
- Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
03/30/2018
recipepes.com
Sweet Blueberry Cream Cheese Pie, recipe
PT15M
PT1H
5
455 calories