Blueberry Cream Pie Recipe

Blueberry Cream Pie recipe from 1891 Cedar Crest Victorian Inn
Crust Ingredients
  • 10 graham crackers - 5 X 2 1/2 each or approximately 1 ½ cups
  • ½ cup pecans
  • ¼ cup sugar
  • ½ cup butter - melted
  • ¼ teaspoon salt

Filling Ingredients

  • 12 oz cream cheese - softened
  • ¾ cup sugar
  • 1 ½ teaspoons vanilla
  • 1 ½ cups heavy cream
  • 3 pints blueberries
  • 3 tablespoons jelly glaze

Crust Preparation

  • Preheat oven to 350 degrees.
  • Crumble graham cracker and grind into a fine crumb in a food processor.
  • Add pecans, sugar, butter and salt and pulse motor until nuts are finely chopped.
  • Press crumb mixture evenly onto bottom and side of a glass 10 x 2 inch deep dish pie plate and bake in middle of oven for eight minutes.
  • Cool shell in plate on a rack.

Filling Preparation

  • Combine the cream cheese, sugar and vanilla in a bowl, and mix well.
  • Whip cream and fold into cream cheese mixture.
  • Add about 2 pint of berries to cream filling spoon filling into crust.
  • Arrange remaining blueberries on top.
  • Heat jelly in pan and glaze top of pie with jelly using pastry brush.
  • Chill 3-4 hours.

Recipe makes one pie.