|Another terrific layered dessert, made with a graham cracker and nut crust, creamy cream cheese filling, topped with a blueberry pie filling and finished with homemade whipped cream. Heaven indeed!|
My Blueberry Heaven PieI hope that y'all can bear one more layered dessert recipe because y'all know how well I love them!
You may certainly use fresh berries or even canned blueberry pie filling in this recipe, but since I was recently the recipient of canned fruit products from Oregon brand, I decided to make my own homemade pie filling. I have always loved Oregon Fruit Products because for me, it's the next best thing to having fresh fruit on hand, not only for desserts, but sauces and smoothies too! It's certainly convenient for when those impromptu cravings strike.
Most of the fruit packed by Oregon Fruit Products is grown right in the Northwest and picked within a one day drive of the cannery - now that's fresh! Established since 1935, you know their products are reliable, and they are never packed with preservatives. Only fruit, water, and sugar go into their products - so you can feel pretty good about that too.
In the meantime, I hope that you'll try Oregon blueberries for this Blueberry Heaven Pie layered dessert - it'd be great for any potluck, church supper, party or cookout you've got coming up.
Recipe: Blueberry Heaven Pie©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: About 30 min | Yield: About 12 servings
- 2 cans blueberries (like Oregon brand), or 4 cups fresh
- 1/4 cup of granulated sugar
- 3 tablespoons of cornstarch
- 2 tablespoons of lemon juice
- 1 tablespoon of unsalted butter
Cream Cheese Filling
- 2 cups of crushed graham crackers (about 1-1/2 packs)
- 1/2 cup of powdered sugar
- 1/4 cup of sliced almonds, chopped
- 1/2 cup (1 stick) of unsalted butter
- 1 (8 ounce) block of cream cheese
- 1 cup of granulated sugar
- 2 large eggs, beaten
- 2 cups of heavy whipping cream
- 1/2 cup of powdered sugar
Preheat oven to 350 degrees F. Drain one can of berries into a saucepan and discard or reserve the other can juices for another dish. If using fresh berries, add 3/4 cup of water. Add the cornstarch and half of the sugar into the blueberry syrup. Cook over medium heat, stirring constantly until thickened. Gently stir in the remaining sugar, the drained blueberries, butter and lemon juice. Set aside to cool.
Mix together the graham cracker crumbs, powdered sugar and nuts. Stir in the butter, turn out and press into a 13 x 9 inch baking dish; set aside. Cream together the cream cheese and sugar, add the eggs, mix well and spread over the crust. Bake at 350 degrees F for about 20 minutes; let cool. Spread the pie filling on top. Using an electric mixer, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the top of the pie filling, cover and refrigerate to set.
Cook's Notes: May also substitute 1/2 cup of chopped pecans or walnuts in the crust. Substitute 1 (20 ounce) can of blueberry pie filling, if desired. May also use non-dairy whipped topping.
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Disclosure: I received free product from Oregon Fruit Products.
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