Blueberry Lime Cream Cheese Pie

If you like easy recipes then try this one.

It couldn’t be easier.

I had to think back to a Fourth of July in the 1970’s .  Maybe 1975 or 1976, would have been my first introduction to a cream cheese pie decorated with strawberries and blueberries for the holiday. From that summer on, I could usually count on my mom making a pie like that once or twice  a year. Sometimes she made it for New Year’s Eve and topped it off with cherry pie filling. This recipe is a salute to all those moms who made the 1970’s a great decade to grow up in!

I’m revisiting the retro pie with ingredients that showcase my last post about Blueberry Lime Preserves.

What you need and what you need to know

I’ve gathered a few ingredients and optional ingredients here. I chose to use fresh lime and grated peel, because I had extra limes from my jam making weekend. If you can’t get fresh lime, get the next best thing, bottled lime juice. You will also need vanilla extract, cream cheese, sweetened and condensed milk, blueberry lime preserves, fresh blueberries, a graham cracker pie crust, and some whip cream to garnish. Another option is to forego the pie crust and use parfait glasses. For the parfait glasses, you need graham cracker crumbs mixed with a pinch of sugar, salt and a tsp of butter .

Note

As an update I would probably use about two cups of whipping cream and “whip it good” ha ha . Then fold the whipping cream into the cream cheese mixture. That would lighten up mix and create a lighter fluffy, less sweet tasting pie. I didn’t do that in the recipe posted . I made it, as I remember it, from the 1970’s. I would also opt for a 9 inch pie crust, pile it high, dome the mixture and chill for several hours. The dome shape would likely change the way I embellish the pie. Before serving chilled pie slices, I would scoop some fresh fruit and add a dollop of whipped cream.

Recipe ingredients for one pie

1/3 cup lime juice and grated lime peel from 1 lime ( lemon can be a substitute)

1 package cream cheese

1 can sweetened condensed milk

1 tsp vanilla extract

1  8-9 inch graham cracker pie crust

2 -3 tbs of blueberry lime preserves

1/3 cup of blueberries for garnish

whipped cream for garnish (optional)

Mix cream cheese until light and fluffy . I used an electric mixer.

Add sweetened and condensed milk, vanilla, lime juice, and grated lime peel.

Mix together.

Pour the cheese mixture into the pie shell.

Cover pie and refrigerate for about 3 hours. The cheese mixture will set up and you can then spread Blueberry Lime Preserves on top.

Spread 2-3 tablespoons of blueberry lime jam in the center of the pie making about a 4-5 inch circle. I stayed away from the outside edge so I could make little circles of whip cream around the perimeter. Then sprinkle fresh picked blueberries in the center. Yes you can buy blueberries from the store too. Remember my jam weekend started with picking the berries!

If you don’t want to use a pie crust, try cute glasses instead.

I crushed up about 6 graham crackers with a potato masher. After it was crumbly, I added a teaspoon of margarine a pinch of salt and a pinch of sugar. Then I spooned in some of the crumb mixture until it covered the bottom of my glass and lightly patted it down.

Next in the glass came a 1/4 cup of the cream cheese mixture.

Now layer a dollop of preserves and some fresh blueberries.

Cover the jam berry layer with another 1/4 cup of cream cheese mixture.

Chill for 3 hours.

In the photo below I topped the parfait with the crumb mixture. Before serving it would be super cute to spiral on some whipping cream!

Hope you enjoy a recipe reminiscent of my youth .

Blueberry Lime Cream Cheese pie.