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Mom's New England Blueberry Crunch Pie
Mom's New England Blueberry Crunch Pie

Mom's New England Blueberry Crunch Pie

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 frozen 9" deep dish pie shell, thawed
2 pkg (3 oz. each) Philadelphia Reduced-Fat Cream Cheese, softened
1/2 cup sugar, divided
1/4 cup light cream
3 Tbsp lemon juice, divided
1/4 tsp vanilla extract
1 cup chopped walnuts
2 cups frozen wild blueberries
2 Tbsp cornstarch
1/4 tsp salt
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Let's Make It
With a fork, poke small holes into bottom and sides of pie shell. Bake in preheated 350°F oven for 10-15 min or until light golden brown.
In lg bowl, with a mixer, blend cream cheese with 1/4 cup sugar, light cream, 2 Tbsp. lemon juice and vanilla, mix well until smooth. Add walnuts (save a few walnuts for decorating top of pie. Turn evenly into cooled pie shell.
In lg saucepan, add blueberries, cornstarch, salt and remaining sugar. Cook over med heat, stir until mixture comes to a boil and thickens. Turn heat to low, add remaining lemon juice and take the pan off of heat. Let the contents of pan cool completely. Spread cooled blueberry mix on top of the pie. Chill for 1 hr. Right before serving, sprinkle extra walnuts in a ring around the top of pie.
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