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Cream Cheese Blueberry Pie

Last Modified: 10/15/08
First Published: 10/10/08
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Views: 1738
cream cheese berry pie
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Measurements
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General Info
Servings: 10
Total Cost: $10.48
Cost Per Serving: $1.05
Total Calories: 4,089
Calories/Serving: 409
IngredientVolumeMassCostCalorie
Graham Crackers (9 crackers) * 4.20 Ounces $1.05 503
Butter, Unsalted (melted, for crust) 6 Tablespoons 84.00 Grams $0.38 600
Cream Cheese * 1.00 Pound $2.93 1,584
Sugar, Powdered Unsifted 2 Cups 240.00 Grams $0.80 960
Extract, Vanilla Imitation 1 Teaspoon 4.66 Grams $0.42 0
Blueberries 3 Cups 435.00 Grams $4.84 249
Sugar, White Granulated 1/4 Cup 50.00 Grams $0.07 194

If you have some blueberries around, and cream cheese in the fridge you can whip up a great tasting, quick cheese cake in no time at all. The thing that makes this pie really quick is that you don't need to cook anything (except the blueberries, and the crust).

To make the crust place the graham crackers in the food processor and pulse until pretty fine. In a separate bowl add 6 tablespoons of melted butter to the crumbs. Then work into a tart pan or pie shell, pressing firmly in the corners to form a nice crust.
Bake for 10 minutes at 375 degrees F.

Cook the blueberries with the 1/4 cup of sugar for 15 minutes or so. Longer is better if you want a more syrupy texture.

Whip up the cream cheese with the powdered sugar, then add the vanilla extract. Spread across the crust and top with the cooled blueberry mixture.