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Blueberry Cream Pie

By Paula Deen


Featured in:

Love & Best Dishes

Difficulty: Easy

Prep time: 15 minutes

Cook time: 8 to 9 minutes

Servings: Makes 1 (9-inch) Pie


  • ½ (14.1-ounce) package refrigerated pie crusts, thawed
  • ¾ cup chopped pecans or walnuts
  • 2 (3-ounce) packages cream cheese, room temperature
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream
  • ¼ cup granulated sugar
  • 1 (21-ounce) can blueberry pie filling


Preheat oven to 425˚F.

On a lightly floured surface, unroll piecrust. Roll into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Lightly press nuts into bottom of prepared crust.

Bake for 8 to 9 minutes or until golden brown. Let cool completely.

In a large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until combined.

In a medium bowl, beat cream and granulated sugar with a mixer at medium-high speed until soft peaks form. Fold whipped cream mixture into cream cheese mixture. Spoon into cooled crust, and refrigerate for at least 1 hour. Top with blueberry pie filling. Refrigerate until well chilled before serving.