Marguerite's Creamy Blueberry Pie
Indulge in the luscious decadence of Marguerite's Creamy Blueberry Pie—a no-fail showstopper perfect for any dessert lover. Featuring a buttery, golden graham cracker crust, this pie is crowned with a luxuriously smooth cream cheese filling that melts in your mouth. The highlight? A glossy homemade blueberry topping, infused with tangy lemon juice, that’s both vibrant and flavorful. Garnished generously with fresh, juicy blueberries, this pie strikes the perfect balance between creamy and fruity. With its quick 20-minute prep and a refreshing no-bake filling, this dessert is ideal for summer gatherings, special occasions, or a sweet midweek indulgence. Serve chilled to discover why this creamy blueberry pie is truly irresistible!
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Ingredients
- 200 grams Graham cracker crumbs
- 120 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 225 grams Cream cheese, softened
- 75 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 300 grams Blueberries, fresh
- 120 grams Blueberry jam
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Lemon juice, freshly squeezed
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Step 3
Press the mixture firmly into a 9-inch pie pan, evenly covering the bottom and sides to form the crust.
Step 4
Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
Step 5
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 6
In a separate bowl, whip the heavy cream until stiff peaks form.
Step 7
Gently fold the whipped cream into the cream cheese mixture until well combined. Spoon this filling into the cooled pie crust and smooth the top with a spatula.
Step 8
In a medium saucepan, combine the blueberry jam, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Step 9
Remove the saucepan from heat and let the mixture cool to room temperature.
Step 10
Spread the cooled blueberry topping evenly over the cream filling. Garnish with the fresh blueberries, pressing them lightly into the topping if desired.
Step 11
Refrigerate the pie for at least 4 hours or overnight to set completely.
Step 12
Slice, serve, and enjoy this creamy and delicious Marguerite's Creamy Blueberry Pie!
Nutrition Facts
| Serving size | (1381.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4331.5 |
| Total Fat 277.8g | 0% |
| Saturated Fat 162.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 751.1mg | 0% |
| Sodium 2030.1mg | 0% |
| Total Carbohydrate 423.0g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 269.4g | |
| Protein 31.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 378.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 897.5mg | 0% |
Source of Calories