Paula Deen Blueberry Cream Pie

Paula Deen blueberry cream pie is an easy no-bake dessert made with cream cheese, whipped cream and blueberry pie filling, ready in 2 hours 15 minutes. Save this make-ahead summer dessert for potluck night, cookout season or the holiday table, because it chills in the fridge until you need it.

Let the baked crust cool completely before the filling goes in, since a warm crust melts the cream cheese layer into a runny mess. Skip the cooling and the slices won't hold their shape.

Paula presses chopped nuts into the bottom of the crust before it bakes, so they toast right into the dough and keep the base crisp under the creamy filling. Folding the whipped cream into the cream cheese, instead of stirring it, keeps the filling light and fluffy.

Paula Deen Blueberry Cream Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

9

minutes

Calories

430

kcal

A toasted nut crust holds a fluffy cream cheese and whipped cream filling, topped with glossy blueberry pie filling. Once it chills for a couple of hours, the filling firms up enough to slice cleanly.

Ingredients

• ½ (14.1-ounce) package refrigerated pie crusts, thawed
  

• ¾ cup chopped pecans or walnuts
  

• 2 (3-ounce) packages cream cheese, room temperature
  

• 1 cup Confectioners' sugar
  

• 1 cup heavy whipping cream
  

• ¼ cup granulated sugar
  

• 1 (21-ounce) can blueberry pie filling
  

Directions

• Preheat the oven: Preheat the oven to 425°F. Then get a floured surface ready for the crust.
• Shape the crust: Unroll the thawed piecrust on a lightly floured surface and roll it into a 12-inch circle. Transfer it to a 9-inch pie plate, press it into the bottom and up the sides, then fold the edges under and crimp.
• Add the nuts: Lightly press the ¾ cup chopped pecans or walnuts into the bottom of the crust. That way they toast right into the dough as it bakes.
• Bake the crust: Bake the crust for 8 to 9 minutes, until it turns golden brown. Then let it cool completely before you add any filling.
• Beat the cream cheese: Beat the 2 packages of cream cheese and 1 cup confectioners' sugar in a large bowl with a mixer at medium speed. Stop once they're fully combined and smooth.
• Whip the cream: Beat the 1 cup heavy whipping cream and ¼ cup granulated sugar in a medium bowl at medium-high speed. Stop once soft peaks form.
• Fold and fill: Fold the whipped cream mixture into the cream cheese mixture, then spoon it into the cooled crust. Refrigerate for at least 1 hour so the filling can set.
• Top and chill: Spoon the 21-ounce can of blueberry pie filling over the chilled filling. Then refrigerate the pie until it's well chilled before serving.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh blueberries instead of pie filling?

You can, but you'd need to cook them with sugar and a little cornstarch first so they thicken into a glossy topping. Raw berries on their own will weep juice into the cream layer. Canned filling is the easiest route for this pie.

How long does blueberry cream pie keep in the fridge?

Cover it loosely and it holds in the refrigerator for about 3 days. The crust softens a little more each day, so the pie is at its best on day one or two.

Can I make this pie the day before?

Yes, and it actually helps, since the filling needs time to firm up before slicing. Make the whole pie, cover it and chill it overnight. Just keep it refrigerated until you serve it.

Do I have to use a refrigerated piecrust?

No, a homemade single crust works the same way as long as you roll it to a 12-inch circle and bake it until golden. A graham cracker crust is another option if you want to skip rolling dough.

Why is my cream cheese filling runny?

The usual cause is a crust that wasn't fully cooled, or whipped cream that didn't reach soft peaks before folding. Cool the crust all the way, whip the cream until it holds its shape, and fold gently so you don't deflate it.