White Chocolate Blueberry Cream Cheese Pie

Do you love blueberry pie but sometimes want something lighter? This is a no bake pie but you will have to bake the crust ahead of time. Thank you, Martha Stewart, for the blind baking tutorial and I used your words to describe it.

Refer to another blog post on how to make a butter pie crust, if so inclined. Store-bought graham cracker pie crust can be used instead.

Make this pie a full day ahead of when you plan to serve it.

Equipment

• Stand mixer

• Mixing bowls

• Aluminum foil and dried beans or pie weights.

• Deep dish pie plate and server

Ingredients

For the blueberry sauce:

• 3 cups blueberries fresh or frozen

• ½ cup sugar

• 2 Tbsp cornstarch

• Pinch of salt

• Pinch of cinnamon

• 2 tsp lemon juice

For the white chocolate filling:

• 8 Oz cream cheese

• 1 tsp vanilla

• 6 Oz white chocolate

• ½ cup + 2 Tbsp heavy cream divided

• Whipped cream for decorating

Overview

1. Make the pie crust first if not using store-bought graham cracker pie crust. Bake the crust and set aside to cool.

2. Next make the filling and refrigerate it for at least an hour before using. This allows it to set up and thicken before adding to the pie shell. The steps to make the filling are given below. You will use the stand mixer and multiple bowls.

3. Once completed, cover and refrigerate overnight. You can certainly eat it after it has chilled for several hours, but the filling needs time to set up.

4. Decorate edges with whipped cream and serve the next day.

Instructions

1. (Skip if using a graham cracker pie crust) Fully bake (“blind bake”) the pie crust. If you have par baked a crust before, like for quiche, this is not the same thing because the pie… with filling… will not be baked. Preheat oven to 375 degrees. Prick bottom of pastry all over with a fork. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the edges begin to color, about 30 minutes. Remove parchment paper and weights and continue to bake just until the pastry dries out and turns a deep amber color, about 10 minutes more. Set aside to cool completely on a wire rack and turn off oven (we are done with it).

2. In a medium saucepan, heat the blueberries over medium heat until they soften and their juices start to release, about 4-5 minutes. In a separate bowl, combine the sugar, cornstarch, salt, and cinnamon. Add mixture to the blueberries and continue cooking until it begins to thicken, about 2-3 minutes. Remove from heat and stir in the lemon juice. Pour into a shallow bowl and place in the refrigerator to cool completely.

3. In a stand mixer fitted with the paddle attachment, beat the cream cheese on high until smooth and fluffy. Stir in the vanilla.

4. In a separate bowl, combine the white chocolate and 2 Tablespoons of heavy cream. Heat in the microwave, stopping and stirring every 30 seconds, until mixture is smooth. Pour white chocolate into cream cheese mixture and beat until combined.

5. Transfer mixture to another bowl, replace paddle attachment with whisk attachment, and pour the remaining 1/2 cup of heavy cream into the bowl of the mixer. Whip on high until soft peaks form. Return cream cheese mixture to the mixing bowl and beat on high until stiff peaks form, scraping down the bowl when necessary.

6. Pour white chocolate filling into pie shell and smooth out evenly with a spatula. Pour the cooled blueberry sauce evenly on top. Chill in the refrigerator for at least 4 hours or overnight.

7. Decorate edges with whipped cream right before serving.