Blueberry Cream Pie

  • Yield: 6 servings


1-- prepared Graham Cracker crumb pie shell
8ounces cream cheese, softened
1/2cup sugar
1tablespoon lemon juice
1teaspoon vanilla
1cup whipping cream, whipped
1pint blueberries, washed


  1. Beat cream cheese until light and fluffy.
  2. Blend in sugar, lemon juice, and vanilla.
  3. Carefully fold in whipped cream and berries.
  4. Spoon into crust and refrigerate for at least 1 hour.


Recipe reprinted with permission from the Junior League of Charleston’s Charleston Receipts Repeats(the Junior League of Charleston, South Carolina, 1992).

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