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sliced pie in a pie dish

Blueberry Cream Cheese Pie

Course Dessert
Cuisine American
Prep Time 35 minutes
Chilling time 5 hours
Total Time 35 minutes
Servings 8
Author Kelsie

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs*
  • 5 tablespoons unsalted butter melted
  • 1/8 teaspoon salt

Filling

  • 1 8-ounce package cream cheese, at room temperature
  • 14 ounces sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Topping

  • 1/2 cup granulated sugar*
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh or frozen blueberries**

Instructions

Crust

  1. Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
  2. Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.

Filling

  1. Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
  2. Refrigerate for at least 4 hours (or overnight).

Topping

  1. Once the pie has chilled, make the topping.
  2. Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
  3. Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first the mixture won’t seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
  4. Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
  5. Slice and serve.
  6. Uneaten pie can be stored in the fridge, covered, for 3 or 4 days. You can also freeze individual slices, tightly wrapped, for about a month.

Recipe Notes

  • *Taste your berries before making the topping. If they aren’t very sweet you can add up to an additional 1/4 cup of sugar.
  • **If using frozen berries, defrost and drain them before making the topping.
  • You’ll need about 1 pint of berries to get 2 cups.
  • You can use a store-bought graham cracker crust if you want to make your pie even easier.
  • I crush graham crackers in a food processor but you can crush them in zip-top bags with a rolling pin if you want. You can also just buy a box of graham cracker crumbs.
  • You can substitute vanilla wafer crumbs or even vanilla sandwich cookie crumbs (such as Golden Oreos) if you don’t like graham crackers.
  • Don’t use evaporated milk in your pie filling! Be sure to use sweetened condensed milk, which is thicker and sweeter.