Blueberry Cream Pie

in Desserts

I have no excuse for this pie. Absolutely none. I could maybe defend it by pointing out the use of fresh fruit, but I’m aware that this is just not something I should be showing you in the dead of summer, also known as Bathing Suit Season.  Maybe I can place the blame elsewhere…specifically, to Saluda Grade Café, the restaurant that I worked at in high school, and the place that gave me the inspiration for this recipe.

The funny thing is, this was not a popular dessert there. It only  showed up for maybe 2 months out of the year, and when it did those pies would sit and sell so slowly that eventually I would take some home to keep it from going to waste. Not that I ever once complained about this. Except when I had to put on a bathing suit. Damn those pies.

I’m convinced that the reason these pies weren’t big sellers is because instead of having our desserts in a display case, customers made their decisions based on a list that we wrote on a chalkboard at the back of the restaurant. Even I will admit that it’s hard to choose “Blueberry Cream Pie” when it’s written next to “Double Chocolate Fudge Cake.”

However, I think that if everyone had realized that “blueberries” meant fresh-picked North Carolina mountain blueberries delivered that morning, and that by “cream” we were talking about the equivalent of melted cheesecake, they may have changed their minds. This pie that I only got to eat twice a year was the absolute highlight of my summers. And totally worth forgoing a bathing suit for.

Blueberry Cream Pie

Print this recipe!

This is a recipe that I came up with on my own, but it tastes exactly like the one at Saluda Grade.

1 baked pie shell
½ cup whipping cream
3 tablespoons sugar, divided
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups fresh blueberries

In a bowl, beat the whipping cream and 1 tablespoon of sugar until stiff peaks form.

In a larger bowl beat together the rest of the sugar, cream cheese and vanilla extract. Once everything is well combined and the cream cheese is smooth and creamy, slowly fold in the whipping cream. Once everything is combined gently fold in the blueberries.

Pour the filling into a prepared pie shell and chill for at least and hour to allow the pie to set up. Now try to stop yourself from eating the whole thing at once.

{ 23 comments… read them below or add one }

DessertForTwo July 30, 2010 at 6:29 am

Melted cheesecake? Sign me up! This looks divine :)

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Cassie July 30, 2010 at 8:05 am

You had me cream cheese!
As far as swimsuit season , join my belief that the sun is evil and will make us old and wrinkled, and then justify wearing a cover up … ;D

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Maria July 30, 2010 at 10:21 am

Creamy and delicious! I love blueberries, especially in summer desserts!

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M. July 30, 2010 at 10:50 am

sweet and simple…my kind of summer recipe :)

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sarah July 30, 2010 at 10:59 am

Yes, I would buy this over double chocolate fudge! Blue berries rule.

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Nadette @ Eat, Read, Rant! July 30, 2010 at 12:03 pm

I’m going to make this pie. Because it’s ridculously simple and cheap. and if i get fat, and can’t wear my bathing suit, i’m gonna blame you. just a heads up

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Caroline July 30, 2010 at 12:15 pm

Cassie – I totally agree with you! i tell myself I’m just saving myself from wrinkled skin by avoiding the sun, haha.

Nadette – you should take a hint from Cassie and thank me for keeping you out of that suit :)

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Adriana from Baking Powders July 30, 2010 at 5:08 pm

I’m intensely drooling! i love the sort of no bake cheesecake idea… but you totally won me with the blueberries

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Tobi July 30, 2010 at 7:31 pm

Love,love, love blueberries….. This pie looks amazing!

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Emily July 31, 2010 at 1:10 pm

I’m not a big fan of blueberries, but when you said “melted cheesecake”, I knew I had to make this pie! Maybe I’ll try it with blackberries instead, I bet it would be delicious no matter what kind of berries are in it.

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Larie July 31, 2010 at 6:10 pm

I would totally buy this over the chocolate monstrosity :) And now I’m going to try it! Looks amazing.

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rachel July 31, 2010 at 10:51 pm

I’m crazy about blueberries…. and this looks a-ma-zing.

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grace August 1, 2010 at 3:13 pm

i needn’t even bother trying to keep from eating it all myself. i don’t stand a chance at succeeding. :)

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Nadette@Eat, Read, Rant! August 1, 2010 at 5:34 pm

Hey Caroline, just wanted to let you know you’ve won a blog award! mmmm blueberries
http://eatreadrant-nadette.blogspot.com

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Elizabeth August 2, 2010 at 2:54 pm

Oh yeah, that looks like a simple version of cheesecake without all the worrying about cracking and perfect looking edges. Yum!

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Tiffany August 3, 2010 at 10:09 am

Would blackerries be okay to substitute? We have lots of fresh blackberries right now.

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Caroline August 3, 2010 at 11:09 am

I think any berry would go great with this. Blackberries may bleed a little more in the cream, but I don’t think that’s a bad thing ;)

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Tricia August 3, 2010 at 11:26 am

I made this over the weekend– it was SO delicious! Thanks for the recipe. It will definitely be one to remember each summer!

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Megan August 4, 2010 at 4:04 am

This is delicious! I made it a few days ago, and everyone loves it!

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Stef August 4, 2010 at 12:47 pm

omg-I just love how the noble blueberries are be smothered by velvety, creamy, dirty cheese! What an image lol

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Nastassia August 16, 2010 at 4:44 pm

on my wow this is amazing and I am baking this tonight! not that i need to eat it, well because i NEED to eat it who am i kidding :) you rock my world!

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Ellen W July 9, 2012 at 8:10 am

This sounds awesome! However, for those of you who DO want to get into their bathing suits next weekend, try the lo cal equivalent I have every day for breakfast lately: 2 multi grain WASA crackers, slathered with goat cheese, a little mango marmalade, and fresh blueberries all across the top! Still going to try this recipe next time I have company, though. :o)

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Mary August 11, 2012 at 2:09 pm

I doubled the whipping cream, adding one more tablespoon of sugar, and used a ready made graham cracker crust! YUM

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