This Pioneer Woman pie brings everything together—sweet fruit, rich filling, and a buttery crust, and it’s so easy to prepare!
I use fresh blueberries when I can, but frozen ones simmered with a little lemon juice and sugar still work beautifully.
Ree’s graham cracker crust takes just a few minutes to prep, and it holds up nicely without getting soggy under the filling.
You’ll want to let it sit overnight in the fridge, which helps firm everything up and makes the texture even better the next day.
A sprinkle of lemon zest on top before serving adds a nice touch without complicating the steps!
How to Make Pioneer Woman’s Blueberry Cream Cheese Pie
Ingredients
- 1 1/4 cups Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/3 cup Butter (melted)
- 8 oz. Cream Cheese (softened)
- 1 cup Powdered Sugar
- 4 large Eggs
- 2 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 4 cups Blueberries
- 3/4 cup Sugar
- 3 tbsp Cornstarch
- 1/2 cup Water
Step-by-Step Instructions
Step 1:
Mix graham cracker crumbs and sugar in a bowl. Pour in the melted butter and stir until it’s all moistened.
Press the mixture into a 9-inch pie pan, making sure it covers the bottom and sides evenly.
Bake the crust at 350°F for about 8 minutes. Let it cool.
Step 2:
Beat the cream cheese in a mixing bowl until it’s smooth.
Add powdered sugar and blend until combined.
Mix in eggs, lemon zest, and lemon juice. Beat until the mixture looks silky.
Step 3:
Pour the cream cheese filling onto the cooled crust and smooth the top.
Bake at 350°F for 30-35 minutes, just until the center sets but still jiggles a bit.
Let the pie cool down to room temperature.
Step 4:
Combine 4 cups blueberries, 3/4 cup sugar, 3 tablespoons cornstarch, and 1/2 cup water in a saucepan.
Stir and cook over medium heat. After about 5-7 minutes, it’ll thicken and get glossy.
Let the blueberry sauce cool off completely.
Step 5:
Spread the cooled blueberry topping over the pie filling.
Chill the pie in the fridge for at least 2 hours before slicing.
Tips and Tricks for Making This Recipe
Cream Cheese Temperature
Let your cream cheese sit out for at least half an hour before you start. Cold cream cheese just doesn’t blend well and leaves lumps in the filling—nobody wants that.
Crust Pro Tips
When you press the crust into the pan, try using the bottom of a glass or a flat measuring cup. It really helps get an even, compact layer so the crust turns out crisp all over.
Fresh or Frozen Blueberries
Either fresh or frozen blueberries work. Just don’t skip the cornstarch—it’s the secret to a perfectly thick topping.
Pie Cooling and Chilling
It’s tempting to dig in right away, but letting the pie chill for a couple of hours makes it slice so much cleaner. Patience pays off here.
Make Ahead
This pie holds up beautifully if you make it the day before and chill overnight. Super handy if you’ve got guests or just want dessert ready to go.
What to Serve with Pioneer Woman Blueberry Cream Cheese Pie
Hot Coffee or Tea
I always reach for a cup of coffee or strong black tea with a slice of blueberry cream cheese pie. There’s just something about that combo.
Dark roast coffee or Earl Grey tea cuts the sweetness of the filling nicely.
Add a splash of cream or milk if you like—it really brings everything together.
Vanilla Bean Ice Cream
Lots of folks love a scoop of vanilla bean ice cream with their pie, and honestly, it’s hard to beat. The creamy cold ice cream melting into the pie?
So good—especially if your slice is a little warm.
I try to pick a good vanilla bean ice cream to really bring out the flavors with the blueberries and tangy cream cheese.
Lemon-Rosemary Shortbread Cookies
If you want something different, serve up some lemon-rosemary shortbread cookies on the side. They’re citrusy, a bit herby, and give a nice crunchy contrast.
Bake them ahead and you’ll have a fun, unexpected pairing with the creamy pie.
That hint of rosemary with blueberries? Surprisingly great, and it makes the dessert plate a bit more interesting.
Fresh Berry and Mint Salad
Try a fresh berry salad with mint for a lighter touch, especially when it’s hot out.
Toss together blueberries, strawberries, raspberries, and some chopped mint leaves, then chill. Serve with the pie for a burst of freshness that plays up the berry flavors.
Honey Whipped Ricotta
If you want something creamy but not too heavy, honey whipped ricotta is my go-to. Just whip ricotta with a drizzle of honey until it’s fluffy, and spoon it next to each slice.
It adds a mild, sweet note and a rich texture that pairs perfectly with the cream cheese base.
Variations and Substitutions
Using Different Crusts
Swap in Nilla Wafer or Ritz cracker crumbs for the graham cracker base if you want a different flavor or just need to use up what’s in your pantry.
Each one brings its own vibe and crunch, honestly.
Swapping Out Dairy
No sour cream? Greek yogurt works great. It keeps things creamy and tangy, and adds a bit of protein.
You could also use lower-fat cream cheese for a lighter pie, though the filling won’t be quite as rich. Still tasty, though.
Fruit Options
Try blackberries or raspberries instead of blueberries if you’re in the mood for a change.
Or mix a few berries together if you’ve got extras—works beautifully with the classic cream cheese filling.
How to Store Leftover Pioneer Woman Blueberry Cream Cheese Pie
Refrigerating Your Pie
Store leftover pie in the fridge so it stays fresh, especially since there’s cream cheese in there.
I usually wrap the pie tightly in plastic wrap or pop it into an airtight container. Keep it on the middle shelf—not in the door—so it stays nice and cold.
It’ll keep for about 4 or 5 days if you keep it chilled.
Freezing for Later
Want to save some for later? You can freeze it! I’ve had good luck freezing individual slices for an easy treat down the road.
Wrap each slice in plastic wrap, then foil, or use a freezer-safe container to avoid freezer burn.
I always write the date on the container. The pie tastes best if you eat it within a month.
Storing Toppings Separately
If you’ve got extra whipped cream or blueberry topping, stash them in separate containers in the fridge. Just spoon them on fresh when you’re ready for another slice.
Keeping toppings separate stops the crust from getting soggy and lets you add as much as you want each time.
Common Mistakes to Avoid
Using Cold Cream Cheese
If you start with cold cream cheese, the filling turns out lumpy and tough to smooth. Let it sit out until it’s at room temp—makes a world of difference for that creamy texture.
I usually give it at least thirty minutes on the counter before starting.
Overmixing the Filling
Mix the cream cheese filling just until it’s smooth. Overdoing it makes the mixture runny and the layers less defined.
A couple minutes on medium speed is enough—seriously, less is more here. Stop when it looks combined and silky, and your pie will set up perfectly after chilling.
Adding the Blueberry Topping Too Early
If you pile on the blueberry topping before the pie chills, the juices will bleed into the cream layer. It’s honestly a bit of a mess.
I usually wait until the pie is totally set and cold, then I gently spoon on the topping. It’s tempting to rush, but patience pays off.
This way, each layer looks gorgeous and stays fresh when you finally cut that first slice. Isn’t that kind of the whole point?
Pioneer Woman Blueberry Cream Cheese Pie Recipe
Ingredients
- 1 1/4 cups Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/3 cup Butter melted
- 8 oz. Cream Cheese softened
- 1 cup Powdered Sugar
- 4 large Eggs
- 2 tsp Lemon Zest
- 2 tbsp Lemon Juice
- 4 cups Blueberries
- 3/4 cup Sugar
- 3 tbsp Cornstarch
- 1/2 cup Water
Instructions
- Mix graham cracker crumbs and sugar in a bowl. Pour in the melted butter and stir until it’s all moistened.
- Press the mixture into a 9-inch pie pan, making sure it covers the bottom and sides evenly.
- Bake the crust at 350°F for about 8 minutes. Let it cool.
- Beat the cream cheese in a mixing bowl until it’s smooth.
- Add powdered sugar and blend until combined.
- Mix in eggs, lemon zest, and lemon juice. Beat until the mixture looks silky.
- Pour the cream cheese filling onto the cooled crust and smooth the top.
- Bake at 350°F for 30-35 minutes, just until the center sets but still jiggles a bit.
- Let the pie cool down to room temperature.
- Combine 4 cups blueberries, 3/4 cup sugar, 3 tablespoons cornstarch, and 1/2 cup water in a saucepan.
- Stir and cook over medium heat. After about 5-7 minutes, it’ll thicken and get glossy.
- Let the blueberry sauce cool off completely.
- Spread the cooled blueberry topping over the pie filling.
- Chill the pie in the fridge for at least 2 hours before slicing.