Blueberry pie delite recipe
Blueberry Pie Delite recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 3 cups crumb topping (crust too)
- 2 eggs
- 1 cup butter, room temperature
- 2 cups powdered sugar
- 6 to 8 ounces cream cheese, soft
- One 21-ounce can of blueberry pie filling (can use cherry too, but then it will be cherry delite)
- 1 cup whipping cream
- 1/2 cup chopped pecans
- Crumb Topping:
- 2 cups flour
- 1/3 cup brown sugar, packed
- 1/3 cup chopped pecans
- 3/4 cup soft butter
Crumb topping:Combine flour, sugar, and nuts; mix well. Cut in butter until mix resembles cornmeal in texture. Press firmly in 11 x 7-inch pan (unbuttered). Bake 15 minutes at 375 degrees. Cool and crumble into bowl for future use.
When cool, press all but 2 tablespoons of topping onto bottom of 11 x 7-inch cooled pan. This is your crust.
In medium bowl, cream together eggs, butter, powdered sugar, and cream cheese. It is very important that the butter and cream cheese are soft or you will have lumps.Beat these ingredients until very smooth. Spread over crumb crust. Spread Blueberry or Cherry filling evenly over top. Whip the cream until stiff, spread over blueberry topping, and sprinkle with remaining crumb mixture and pecans. Refrigerate at least 12 hours before serving.
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