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Blueberries ‘n’ Cream Pie

After taking one bite of this appealing pie, friends always ask for the recipe. It's especially good served warm. You can substitute peaches for the berries with equally fantastic results.&Mdash;Roger Meyers of Chambersburg, Pennsylvania
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    8 servings


  • 1/2 cup plus 1 tablespoon fat-free milk, divided
  • 3 tablespoons butter
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 cups fresh or frozen blueberries, thawed
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup sugar
  • 2 teaspoons sugar
  • 1/8 teaspoon ground cinnamon


  • In a large bowl, beat 1/2 cup milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened. Pour into a 9-in. pie plate coated with cooking spray. Arrange blueberries over batter to within 1/2 in. of edge of plate.
  • In a large bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over blueberries to within 1 in. of berry edge.
  • For topping, combine sugar and cinnamon; sprinkle over the cream cheese mixture. Bake at 350° for 30-35 minutes or until set. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 piece: 249 calories, 12g fat (7g saturated fat), 60mg cholesterol, 302mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 6g protein.

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