Nanci: I was looking for a red, white and blue dessert and came across this pie. It’s rich and dense and super filling but fruity. I chose to use a regular pie crust but it could also be made with a graham cracker crust. If you go with a graham cracker crust, though, I think it would probably fill two pies. Bob gave it a big “thumbs up”! (He knows that I’m taking most of his refined sugar away next week.)
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| Recipes |
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2 |
3 |
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| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Ingredients | ||||||
| Pie crust, unbaked |
1 |
2 |
3 |
4 |
5 |
6 |
| Blueberry pie filling |
21 oz. |
42 oz. |
63 oz. |
84 oz. |
105 oz. |
126 oz. |
| Cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Powdered sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Whipped topping, thawed |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Cherry pie filling |
21 oz. |
42 oz. |
63 oz. |
84 oz. |
105 oz. |
126 oz. |
Assembly Directions:
Bake 10″ pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving.
Freezing Directions:
Cover the pie with aluminum foil. Place pie in a gallon freezer bag. Seal, label, and freeze.
Serving Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 563 Calories; 24g Fat (39.4% calories from fat); 4g Protein; 80g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 295mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 4-1/2 Fat; 4-1/2 Other Carbohydrates.
Nanci Slagle
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