Blueberry Cheese Pie
Yield
8 servingsPrep
19 minCook
11 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie shell | |||
| 2 | cups |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
sugar
|
|
| ¼ | pound |
butter
melted |
|
| Filling | |||
| 2 | tablespoons |
sugar
|
|
| 16 | ounces |
cream cheese
|
|
| ¼ | pint |
sour cream
|
*
|
| 1 | cup |
blueberry pie filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie shell | |||
| 473 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
sugar
|
|
| 113.4 | g |
butter
melted |
|
| Filling | |||
| 3E+1 | ml |
sugar
|
|
| 462.4 | ml/g |
cream cheese
|
|
| 118 | ml |
sour cream
|
*
|
| 237 | ml |
blueberry pie filling
|
* |
Directions
PIE SHELL: Preheat oven to 350℉ (180℃). Mix ingredients well and line a 9" pie pan. Bake for 6 minutes.
FILLING: Blend until smooth the cream cheese, sour cream and sugar. Pour into pie shell. Top with blueberries. Sprinkle sugar on top and bake @ 350℉ (180℃) for 5 minutes.
Chill and serve.
