Blueberry Pie with Cream Cheese
Looking for a different blueberry pie to bake? Try this blueberry pie with cream cheese. It is an easy pie recipe that you are sure to love!
When I was picking blueberries with our family a couple of weeks ago, I was reminded of a blueberry pie that my Mom used to make. Why this pie? It has a unique layer of cream cheese before being topped by delicious blueberries. Blueberry pies are good, but this blueberry pie? The cream cheese layer takes your blueberry pie to the next level!
Without a doubt, this is my favorite blueberry pie recipe.
The nice thing about this pie recipe is that there are lots of options! You can use a premade pie crust or make your own. You can use a can of blueberry pie filling (which is super quick and easy) or make your own blueberry filling if you have fresh blueberries. I have included directions for all these options in the recipe. However you choose to make this blueberry pie, it will be delicious!
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This blueberry pie with cream cheese starts with a basic pie crust! Use your pie crust recipe of choice. I used to be a Betty Crocker type of pie crust girl, until I discovered Ree Drummond’s perfect pie crust. It is nice and flakey – and it makes three pie crusts at once, so you can freeze some for later. Of course, if you’re not a homemade pie crust maker, Pillsbury sells a premade pie crust that you unroll to bake. Pie crust is really simple to make so I’d encourage you to give it a try!
Once you have your pie crust of choice ready, unroll it in your pie pan and prick the bottom with multiple fork holes all over the crust. This recipe requires a pre-baked pie crust so do that first. Bake your pie crust at 475 degrees for 8 to 10 minutes. Remove your pie crust from the oven and let it cool.
Next up is the layer that sets this blueberry pie apart from all other blueberry pies. This is my favorite part of the pie – the cream cheese layer!
To create this delicious cream cheese layer, use your mixer to cream together 3 ounces cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla and 1 cup Cool Whip. Spread this cream cheese layer over the bottom of your cooled pie crust. Don’t forget to lick the spoon!
The top layer of the pie is, of course, the blueberry pie part. There are two ways to do this. You can buy a can of blueberry pie filling, or you can make your own. If it is blueberry season, there is nothing quite like the taste of fresh blueberries. However, the canned version also works. I’ve made the pie both ways.
Most recently, I picked blueberries so I made my own blueberry pie filling. If you’d like to do so, you can as well!
To make your own homemade blueberry pie filling, follow these simple steps.
Combine 3/4 cup sugar, 3 tablespoons corn starch, 1 tablespoon lemon juice and 1/2 cup water in a sauce pan. Add in 4 cups of fresh or frozen blueberries. Cook this mixture over medium heat until thick. How long? There’s no exact science other than watching for it to thicken. I promise that it will be obvious when it thickens because suddenly your spoon is coated with your homemade blueberry pie filling.
If you are making homemade blueberry pie filling, I’d recommend letting it cool in the fridge slightly before spreading it on the pie. If you’re using a canned pie filling, then you are ready to go!
Using your cooled blueberry filling, gently spoon your blueberries all over your pie.
Once that is done, you’ve made a beautiful blueberry pie!
Refrigerate the pie until you are ready to serve. It serves 8 to 10 people, depending on the size of the slices you cut.
Here is the recipe for blueberry pie with cream cheese.
Blueberry Pie Ingredients:
1 pie crust, baked
3 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup Cool Whip
1 can blueberry pie filling (or homemade pie filling – see directions below)
How to Make a Blueberry Pie with Cream Cheese Layer:
Start by making a pie crust using your favorite pie crust recipe.
Bake the pie crust at 475 degrees for 8 to 10 minutes. Cool your pie crust.
In a mixer, cream together cream cheese, powdered sugar, vanilla and Cool Whip. Spread the cream cheese mixture over your cooled pie crust.
Top the cream cheese with a layer of blueberry pie filling. You can use a canned pie filling for this step, or make your own.
If you are making your own homemade blueberry pie filling, combine 3/4 cup sugar, 3 tablespoons corn starch, 1 tablespoon lemon juice and 1/2 cup water in a sauce pan. Add in 4 cups of fresh or frozen blueberries. Cook this mixture over medium heat until thick. Cool before spooning over the cream cheese layer.
Refrigerate the blueberry pie until ready to serve. Enjoy!
Looking for more delicious pie recipes? You might like…
- Chocolate Chip Cookie Pie Your Whole Family Will Love
- 5 Ingredient Frozen Creamsicle Pie
- Easy Peanut Butter Pie with Only 6 Ingredients
Want more easy & delicious recipes?
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Blueberry Pie with Cream Cheese
This easy blueberry pie with cream cheese will quickly become your favorite blueberry pie recipe. The surprise sweetness of the cream cheese layer adds a delicious twist you will love.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Cuisine: American
For the Pie Crust:
- 1 pie crust OR
- 1 cup plus 1 tablespoon flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3 to 5 tablespoons ice cold water
For the Cream Cheese Layer:
- 3 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup Cool Whip
For the Blueberry Pie Layer:
- 1 can blueberry pie filling OR
- 4 cups blueberries, fresh or frozen
- 3/4 cup sugar
- 3 tablespoons corn starch
- 1 tablespoon lemon juice
- 1/2 cup water
- Make a pie crust using your favorite pie crust recipe (or the pie crust ingredients above).
- Roll out the pie crust and place it in a pie pan. Poke the bottom with multiple holes using a fork.
- Bake your pie crust at 475 degrees for 8 to 10 minutes. Cool the pie crust.
- In a mixer, cream together cream cheese, powdered sugar, vanilla and Cool Whip.
- Spread the cream cheese mixture over the cooled pie crust.
- Top the cream cheese with blueberry pie filling.
- If you are making your own homemade blueberry pie filling, combine 3/4 cup sugar, 3 tablespoons corn starch, 1 tablespoon lemon juice and 1/2 cup water in a sauce pan.
- Add in 4 cups of fresh or frozen blueberries. Cook this mixture over medium heat until thick enough that it coats the back of your spoon.
- Cool your homemade pie filling before spreading it on top of the pie.
- Refrigerate blueberry pie until ready to serve. Enjoy!
- Serving Size: 1 slice
- Calories: 355cal
- Sugar: 35.6g
- Sodium: 183mg
- Fat: 15.1g
- Saturated Fat: 7g
- Carbohydrates: 54.6g
- Fiber: 2.2g
- Protein: 3.1g
- Cholesterol: 12mg
Keywords: blueberry pie
Yum, yum, YUM!! This looks and sounds so good! Thanks for sharing the recipe and linking up to Thrifty Thursday!
Thanks, Ruth! I think it is very good – and it’s easy to make, too! Thanks for continuing to host Thrifty Thursdays!
I’ll be right over (I wish!) That looks DELICIOUS!
I wish, too! It is quite delicious. A perfect end to a lovely summer…or anytime, really, when blueberries are on hand!
Kristen this looks amazing! And perfect for all those summer blueberries that are on sale! And good to know about the pie crust recipe! I don’t make pie too often so I usually go with store bought as well but I will have to try her recipe!
Ree’s recipe was really easy, Ashley, and tasted delicious! Plus, I love that I know have 2 pie crusts in the freezer for next time. I hope you enjoy the pie! My husband requested it again soon! 🙂