Blueberry Cream Pie

  • Yield 6 servings

A quick-and-easy fresh blueberry treat.


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