Ingredients
Scale
- 1 ½ cups (170g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 7 tablespoons (98g) unsalted butter, melted
- 12 ounces (339g) cream cheese, room temperature
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (118ml) heavy whipping cream
- 2 cups blueberry pie filling
Instructions
- In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until sandy. Press mixture into a 9-inch pie plate, covering the bottom and sides. Chill the crust while preparing the filling.
- In a large bowl, beat cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract.
- With the mixer on low, slowly add heavy whipping cream, then increase to high speed and beat until stiff peaks form.
- Spread the cream cheese mixture into the chilled crust. Refrigerate for at least one hour before adding the topping.
- Top the pie with blueberry pie filling before serving.
- Serve with whipped cream or plain. Store leftovers loosely covered in the refrigerator for up to 3 days.
Notes
Make sure the cream cheese is at room temperature for easy mixing.
Chill the pie for longer for a firmer texture if desired.
Feel free to use homemade blueberry filling for a fresher taste.
- Prep Time: 18 minutes
- Cook Time: 78 minutes
- Category: Desserts
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg