Blueberry Cheesecake Pie
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- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 1/3 cup butter, melted
- 8-ounce package cream cheese
- 1 teaspoon pure vanilla extract
- 14-ounce can sweetened condensed milk
- ¾ cup cold water
- 1 3.5-ounce package vanilla flavored instant pudding and pie mix
- 1 cup whipping cream, whipped
- 21-ounce can blueberry pie filling, chilled
- sweetened whipped cream
Mix all crust ingredients and press into bottom and onto sides of a 9-inch pie plate. Chill.
Beat cream cheese until fluffy. Add vanilla. Gradually beat in sweetened condensed milk. On low speed, beat in water and dry pudding mix until smooth. Fold in whipped cream. Pour half the mixture into crust; spread evenly. Top with half the blueberry pie filling. Repeat layers. Refrigerate until set.
Garnish with sweetened whipped cream as desired. Store in refrigerator.
Makes 8 servings.
Some Tips and Memories
This Blueberry cheesecake pie has been my favorite Thanksgiving dessert for many years now. My mom used to have to make an extra one just for me. It’s certainly not what one would consider a traditional Thanksgiving dessert, but to me, Thanksgiving isn’t the same without it.
While the recipe says to use a pie plate, it works much better to use a glass pan. My mom always cuts it into squares, which goes farther than pie slices. When we discovered how delicious this dessert is, we realized one batch wouldn’t be enough. My mom would usually end up doubling, if not tripling it. Like I said, I had one to myself because I liked it so much.
The instructions in the recipe say to repeat the layers, but this isn’t necessary. You’re welcome to do it, but it’s tedious and doesn’t really make a difference in the taste. You’re also welcome to make your own blueberry filling rather than using pre-made filling from a can. The recipe also calls for whipped cream. My mom always made homemade whipped cream, which is delicious and what I recommend for this recipe. However, you can certainly use whatever kind of whipped cream you’d like.
I believe this dessert is actually called blueberry pudding pie, but I can’t ever remember calling it by this name. For as long as I can recall we’ve all referred to it as blueberry cheesecake pie. I guess it’s probably because we’ve always included it with the other Thanksgiving pies, so it became an honorary member.
This blueberry cheesecake pie doesn’t have to be limited to being a Thanksgiving dessert, of course. It can be made and consumed anytime of the year. I personally like limiting it to Thanksgiving simply because it makes it more special. Plus, it’s incredibly rich, so it fits in well with all of the other Thanksgiving foods.