Blueberry Cream Cheese Pie`

5 from 2 votes

Blueberry cream cheese pie is nearly 2 pounds of fresh blueberries piled on a creamy lemon and cream cheese filling.

Prep Time10

Cook Time30

chill2

Course: Dressing

Cuisine: American

Servings: servings

Calories: 213kcal

Author: Cynthia

Blind bake a 9" pie crust with parchment paper and pie weights at 375 for about 15 minutes. Remove parchment paper and pie weights and continue to bake pie crust until light golden brown, another 13-15 minutes. Allow to cool.

Beat softened cream cheese and sour cream together in a stand mixer or hand mixer until blended. Fold in lemon curd and lemon zest until completely combined.
Spread cream cheese filling on the bottom of cooled pie crust.

Place 2 cups blueberries in a medium sauce pan with water and simmer ovdr a medium low heat for about 5 minutes.
Combine sugar and cornstarch and add to saucepan. Continue cooking on medium low heat, stirring constantly, until syrup is thick, about 10 minutes. Remove from heat and stir in lemon juice and remaining blueberries until all the berries are coated. Let cool for 10 minutes.
Pour fruit filling over cream cheese filling. Cover lightly with plastic wrap and refrigerate a minimum of 2 hours.