Blueberry Cream Pie

Prep Time:

5-10 min

Cook Time:

20-25 min





About the Recipe


  • 1 C Flour

  • 1 C Rolled Oats

  • 1/2 tsp. Baking Powder

  • 1 tsp. Salt

  • 1 C Heavy Whipping Cream

  • 1-8 oz. Pkg. Philadelphia Cream Cheese

  • 3 TBL Half & Half

  • 1.5 Sticks Danish Creamery Butter (softened)

  • 2/3 C Firmly Packed Brown Sugar

  • 1/2 C Powdered Sugar

  • 12 oz. Pie Filling

  • 1.5 tsp. Pure Vanilla Extract


Step 1: Preheat oven to 350°

Step 2: Combine flour, oats, baking powder, salt, brown sugar, and butter until thoroughly combined. Reserve 1 C of this mixture and press remaining crust ingredients into the bottom/sides of pie dish.

​Step 3: Stir pie filling and add to bottom crust only (do not spread up the sides of the pie dish). Top with remaining crust mixture by crumbling/sprinkling the crust mixture on top of the pie filling and gently pressing into filling.

Step 4: Bake for 20-25 min. or until golden brown. Remove from oven and cool completely.

​Step 5: (Two mixing bowls needed for cream topping.) In first bowl, combine powdered sugar, half & half, vanilla extract, and cream cheese. Mix until completely smooth.

​Step 6: In second bowl, add 1 C heavy cream. Using electric mixer, beat until whipped cream consistency.

​Step 7: Combine whipped cream and cream cheese mixture and mix until smooth. Add to top of cooled pie crust/filling.

Step 8: Refrigerate for 2-3 hours to allow mixture to set. The cream mixture will be firm when the pie is ready to serve.