Blueberry Cream Cheese Pie Squares

Transcription

1 Blueberry Cream Cheese Pie Squares Before there was Strawberry Cream Cheese Pie, there was Blueberry Cream Cheese Pie. Well, for me it was. I first tasted this sweet pie at my grandma s house when I was a little girl. I remember one of my aunts brought a pan to share at a family party. It was an instant favorite. My mom made this pie to share at a family gathering at my other grandma s house and it was an instant favorite there as well. Whether it was made by the hands of mom, an aunt, friend, or a friend s mom, it was always a crowd favorite where I grew up. Blueberry Cream Cheese Pie macadamia nut shortbread crust under a thick layer of a sweetened cream cheese filling, then topped with a sweet and slightly tart blueberry topping. The perfect combination of flavors! Make it your favorite too. Below are two recipes, one that s quick with quick ingredients for my busy friends and of course, the homemade way. And don t forget to share your thoughts on these recipes in the comment section below. Enjoy! First, the homemade recipe. Scroll down to skip to the quick recipe.

2 Blueberry Cream Cheese Pie (The Homemade Way) Yield: squares Ingredients: The Crust: 1/2 cup of butter 1/3 cup of sugar 1 & 1/3 cups of flour 1/4 cup of macadamia nuts, chopped 1/2 tsp of pure vanilla extract The Filling: 1 8oz pkg. of cream cheese, soften ¾ cup of heavy whipping cream 1 tsp vanilla ½ cup of powdered sugar The topping: 2 cups of blueberries ¼ cup of sugar 2 tbsp. cornstarch 1 tsp. vanilla 1 cup of water Plus 3 tbsp. of water to mix with cornstarch Here s what you do:

3 Let s start with the crust Preheat oven to 350 degrees F. Grease an 8 8 square pan. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and mix until combined. Mix in flour and macadamia nuts. Mixture should be the texture of soft crumbs. Press the soft crumbs into the bottom of an greased 8 x 8 pan. Bake crust for 10 to 12 minutes or until lightly golden. Set aside to cool. Now the topping Put blueberries in a pot. Sprinkle sugar over the blueberries.

4 Add a cup of water. In a small bowl, mix cornstarch with 3 tbsp. of water to make a thick paste. Pour the cornstarch mixture in the pot. Give all a quick stir to blend. Cook on medium heat for 5 to 7 minutes or until the blueberries soften and the sauce thickens into syrup, near the texture of jelly. Give a little stir every 30 seconds to prevent bottom from burning. Once desired thickness is reached, remove from heat and stir in vanilla. Set aside to cool. Next, the filling Pour ¾ cup of heavy whipping cream in a large bowl or a stand mixer. Mix using a high speed until cream thickens into whipped cream with soft peaks. Transfer whipped cream into a small bowl. Add soften cream cheese into the large bowl along with ½ cup of powdered sugar and vanilla. Beat until smooth. Beat in the whipped cream just until combined.

5 Let s assemble the pie. Before assembling the pie, be sure the pie crust and blueberry topping have cooled. Spread the cream cheese filling in the cooled piecrust. Pour the cooled blueberry topping over the cream cheese filling. Place your pie in the refrigerator to set for 30 minutes to an hour or until ready to be served. Or for my busy friends a quicker recipe, but same great taste. Blueberry Cream Cheese Pie (The quick way!) The Quick Ingredients Way Yield: 12 to 16 squares Ingredients: The Crust: 1/2 cup of butter 1/3 cup of sugar 1 & 1/3 cups of flour 1/4 cup of macadamia nuts, chopped

6 1/2 tsp of pure vanilla extract The Filling: 1 8oz pkg. of cream cheese, soften 1 8oz tub of cool whip or any tub of whipped cream ¼ cup of powdered sugar 1 tsp. of pure vanilla extract The Topping: 1 can of your favorite blueberry topping/filling Here s what you do: Preheat oven to 350 degrees F. Grease an 8 8 square pan. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and mix until combined. Mix in flour and macadamia nuts. Mixture should be the texture of soft crumbs. Press the soft crumbs into the bottom of an greased 8 x 8 pan. Bake crust for 7 to 10 minutes or until lightly golden. Set aside to cool.

7 In a large bowl, beat cream cheese until smooth for just a couple minutes. Mix in powdered sugar and vanilla. Beat for a minute. Then mix in the Cool Whip just until combined. Spread your cream cheese filling mixture into the piecrust. Then top with the blueberry filling. Let pie set in the refrigerator anywhere from 30 minutes to an hour or until ready to be served. Enjoy!