Decadent Blueberry Cream Dream Pie
Indulge your taste buds with this Decadent Blueberry Cream Dream Pie, a delightful dessert inspired by the classic Paula Deen recipe. This pie is a sensational combination of creamy richness and fruity bliss. The toasted pecans give the crust a satisfying crunch that pairs perfectly with the velvety cream cheese filling. Each spoonful unveils the juicy burst of blueberries from the pie filling, creating an explosion of flavor and texture. This dessert is perfect for gatherings or a special treat and is sure to impress everyone at the table.
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Chopped pecans or walnuts
3/4 cup (Chopped)
Deep dish pie shell
1 (9 inch) (Thawed if frozen)
Cream cheese
2 packages (3 ounces) (At room temperature)
Confectioners' sugar
1 cup (Sifted)
Heavy cream
1 cup (Cold)
Granulated sugar
1/2 cup
Blueberry pie filling
1 can (21 ounces)
Instructions
1
Preheat your oven according to the pie shell package instructions.
2
Press the chopped pecans or walnuts firmly into the bottom of the unbaked pie crust, ensuring even coverage.
3
Bake the pie crust as directed on the package until golden brown. Let the crust cool completely.
4
In a mixing bowl, beat the cream cheese with the sifted confectioners' sugar until smooth and creamy, about 2-3 minutes.
5
In a separate bowl, whip the cold heavy cream with the granulated sugar until soft peaks form, approximately 4-5 minutes.
6
Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and airy filling.
7
Spoon the cream mixture into the cooled pie shell, spreading it evenly to the edges.
8
Top the creamy layer generously with the blueberry pie filling, ensuring even distribution.
9
Refrigerate the pie for at least 4 hours, or until chilled and set, before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Blueberry Cream Dream Pie?
It is a rich dessert featuring a toasted pecan crust, a velvety cream cheese and whipped cream filling, and a luscious blueberry topping.
How many servings does this blueberry pie recipe make?
This recipe is designed to yield 8 servings.
What type of crust is used for this recipe?
The recipe uses a 9-inch deep dish pie shell enhanced with 3/4 cup of chopped pecans or walnuts pressed into the bottom.
Can I substitute walnuts for pecans in the crust?
Yes, you can use either chopped pecans or walnuts depending on your preference.
Do I need to bake the pie crust?
Yes, you must bake the pie crust according to the package instructions after pressing the nuts into it, then let it cool completely.
What size pie shell is required?
A 9-inch deep dish pie shell is recommended for this recipe.
How much cream cheese is needed for the filling?
You will need 2 packages (3 ounces each), totaling 6 ounces of cream cheese.
What temperature should the cream cheese be before mixing?
The cream cheese should be at room temperature to ensure it beats into a smooth and creamy consistency.
How do I prepare the confectioners' sugar?
The confectioners' sugar should be sifted before being beaten with the cream cheese to prevent lumps.
What type of cream is used in the filling?
The recipe calls for 1 cup of cold heavy cream.
How long does it take to whip the heavy cream?
Whipping the heavy cream with granulated sugar typically takes about 4-5 minutes until soft peaks form.
What is the secret to a light and airy filling?
Gently folding the whipped cream into the cream cheese mixture instead of beating them together keeps the filling light.
How do I add the blueberry layer?
Generously spoon one 21-ounce can of blueberry pie filling over the top of the chilled cream layer.
How long must the pie be refrigerated before serving?
The pie needs to be refrigerated for at least 4 hours to ensure it is properly chilled and set.
Who inspired this blueberry cream pie recipe?
This recipe is inspired by the classic dessert styles of Paula Deen.
Can I use a frozen pie shell?
Yes, but it should be thawed if frozen before you press the nuts in and bake it.
What is the texture of the crust?
The crust is crunchy and nutty due to the toasted pecans or walnuts baked into the bottom.
How much granulated sugar is used?
The recipe requires 1/2 cup of granulated sugar to be whipped with the heavy cream.
Can I make this pie a day in advance?
Yes, since it requires at least 4 hours of chilling, making it a day ahead is a great option for gatherings.
What category of dessert does this fall into?
This is categorized as a Pie, specifically a cream and fruit hybrid pie.
How do I ensure the nuts stay in the crust?
Press the chopped nuts firmly into the bottom of the unbaked pie shell before putting it in the oven.
Is the blueberry filling made from scratch?
This specific recipe uses a convenient 21-ounce can of pre-made blueberry pie filling.
Do I beat the cream cheese and sugar together?
Yes, beat the cream cheese with the sifted confectioners' sugar for 2-3 minutes until smooth.
What consistency should the heavy cream have?
The heavy cream should be whipped until it reaches the soft peak stage.
Should the pie be served warm or cold?
This pie must be served chilled to maintain the integrity of the cream filling.
How do I spread the cream mixture?
Spoon it into the cooled shell and spread it evenly all the way to the edges.
Can I use this recipe for a party?
Absolutely, its decadent nature and impressive presentation make it a perfect party dessert.
Does the recipe use salted or unsalted nuts?
The recipe simply specifies chopped pecans or walnuts; usually, unsalted are preferred for baking.
Is there a specific way to fold the whipped cream?
Use a spatula to gently turn the mixture over on itself until fully incorporated to avoid deflating the cream.
How many ingredients are needed in total?
This recipe requires 7 main ingredients: pecans, pie shell, cream cheese, confectioners' sugar, heavy cream, granulated sugar, and blueberry filling.