Blueberry Cream Pie


Serves: 5
Total Calories: 913

Ingredients

3 (9-inch) pie shells
1 cup chopped pecans
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Filling:
1 (8-ounce) package cream cheese, softened
1 (1-pound) box powdered sugar
1 (12-ounce) container frozen Cool Whip, thawed
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Topping:
3 1/2 cups blueberries
1 cup sugar (or less)
2 tablespoons cornstarch
1 tablespoon lemon juice

Directions:

Press pecans into pie shells and bake according to instructions. Cool shells before adding Filling.

Filling:
Cream together cream cheese and powdered sugar. Fold in Cool Whip. Pour Filling into cool pie shells.

Topping:
Mix blueberries, sugar, and cornstarch, and cook over low heat. Add lemon juice; continue to cook until thick. Cool and spread on top of Filling.

Nutritional Facts:

Serves: 5
Total Calories: 913
Calories from Fat: 294

This Blueberry Cream Pie recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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