Easy Blueberry Cream Pie



the completed masterpiece

the cream layer waiting for the topping!

I made blueberry cream pie for Father's Day and my nephew's first birthday that we celebrated today. I found the recipe on food.com, but modified it a little (original used a packaged graham cracker crust but I used the easy Betty Crocker recipe --with less sugar-- for a homemade one). You can see the original recipe here.

Blueberry Cream Pie

For the graham cracker crust:

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1 tbsp sugar

For the cream layer:

1 (8 oz) package of cream cheese - at room temp

1/2 cup powdered sugar

1/2 tsp almond extract

1/2 pint whipping cream (1 cup), unwhipped

For the topping:

1 (21 oz) can blueberry pie filling (or cherry!)

Directions:

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, butter, and sugar in a small bowl. Press the mixture firmly into the bottom and sides of a 9" pie plate.

Bake for 10 minutes or until lightly browned. Set aside to cool.

Using an electric mixer, beat the softened cream cheese with the powdered sugar amd alond extract in a medium bowl until smooth and fluffy.

In another bowl, whip the cream until stiff. Fold the whipped cream into the cream cheese mixture.

Spoon the mixture into the cooled pie crust.

Top with the blueberry pie filling.

Chill at least 4 hours before serving.

It turned out great and everyone loved it! I wanted to eat it all the night before because it looked so good, but I somehow restrained mysef. Definitely had a 455 calorie piece today, though, with no regrets! (1/8th of the 9" pie is 455 calories, but so worth it!)





Mmmmm!

Stop taking pictures already so we can eat!