Blueberry Strata Pie
Yield
1 piePrep
30 minCook
15 minReady
120 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
blueberries
canned |
|
| 1 | cup |
pineapple
crushed |
*
|
| 8 | ounce |
cream cheese
softened |
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked, cooled |
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
blueberries
canned |
|
| 237 | ml |
pineapple
crushed |
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 45 | ml |
sugar
|
|
| 15 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
9 inch, baked, cooled |
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 5 | ml |
lemon juice
|
|
Directions
Drain fruits, reserving syrups.
Blend cream cheese and next 3 ingredients.
Reserve 2 tablespoons pineapple; stir remainder into cheese mixture.
Spread over bottom of pastry shell; chill.
Blend ¼ cup sugar, cornstarch, and salt.
Combine reserved syrups; measure 1½ cups; blend into cornstarch mixture.
Cook and stir until thickened.
Stir in blueberries and lemon juice; cool.
Pour over cheese layer; chill.
Top with whipped cream and reserved pineapple.
