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Country Place Cookbook: Welcome to The Country Place Cookbook.
Blueberry Cream Cheese Pie Recipe
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We also like to throw in some blackberries to add a little tartness to the pie and glaze.


  • 1 (8 oz) pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup commercial sour cream
  • 1/2 teaspoon vanilla extract
  • 1 baked 9-inch pastry shell
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons comstarch
  • 1 tablespoon lemon juice
  • 2 1/2 cups fresh blueberries (1 cup for juice, 1 1/2 for pie)
  • Commercial sour cream
  • 2 tablespoons powdered sugar
  • Dash of ground cinnamon
  • Blueberries
  • Grated nutmeg
  1. Combine the first four ingredients (the cream cheese, 1/4 cup sugar, l/4 cup sour cream, 1/2 tsp. vanilla extract).
  2. Beat at medium speed of an electric mixer 1 minute or until smooth.
  3. Spread mixture in baked pastry shell; cover and chill for 1 hour.
  4. Place 1 cup blueberries in a small saucepan; mash with a potato masher.
  5. Add water; bring to a boil.
  6. Reduce heat, and simmer 3 minutes.
  7. Remove from heat.
  8. Strain berry mixture.
  9. If necessary, add water to juice to make 1 cup; return to saucepan.
  10. Combine 1/2 cup sugar and cornstarch; stir into berry liquid.
  11. Bring to a boil, and boil 1 minute, stirring constantly.
  12. Stir in lemon juice, cool.
  13. Place 1 1/2 cups blueberries over cream cheese mixture; pour glaze over top.
  14. Chill 2 to 3 hours.
  15. To serve, dollop each slice with sour cream.
  16. Combine powdered sugar and cinnamon; sprinkle mixture over sour cream.
  17. Garnish with blueberries and freshly grated nutmeg.
from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith
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