Pioneer Woman Blueberry Cream Cheese Pie Recipe
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!
Servings: 8
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.