Blueberry Cream Pie Recipe
Out on the east end of Long Island my mom buys these fantastic pies from Briermere Farms. Most specifically I am in love with their blueberry cream pie. Living in NYC, it is quite difficult to get to Riverhead as often as I'd like so I called and asked for the recipe. They wouldn't give out their recipe but got me started with a list of ingredients.
So - I'm looking for any similar recipes out there that use the following ingredients:
Filling - blueberries, corn starch, sugar
Cream topping - heavy cream, cream cheese, and sugar
Any help would be greatly appreciated! Thank you thank you.
This might help for the cream cheese topping: http://community.qvc.com/forums/Recip...
And cornstarch and sugar are basic elements for blueberry pie, though I've never seen one that doesn't have lemon juice as well (but it is usually just a tablespoon or two, and easily left out, unless you think the restaurant *might* have left out an ingredient or two (on accident, or in order to protect their recipe). If you google blueberry pie filling, you'll come up with lots to choose from. Good luck.
looks like Paula Deen uses a similar cream cheese mixture as the filling for hers. maybe use it as a guide for your topping proportions?
as for the blueberry part, the proportions are really dependent on who's making it, whether you use fresh or frozen berries, how much moisture is in the berries, whether or not you're pre-cooking the filling...
I usually put a pint of blueberries in a saucepan with a 1/4 - 1/2 c. sugar, and cook them until the whole thing is dark blue and syrupy because the sugar has melted, and no longer. I've never used cornstarch (I don't like its texture). I don't know if you need to mix it with water first or not.
If you don't feel like going to the trouble of making a pie, you can pretty much make something similar (better, IMO) by using shortbread, the blueberries with sugar as described above (no cornstarch), then putting on the whipped cream, which you can make with the ccream cheese if you want (I wouldn't bother, personally). Serve it in goblets or bowls.
Or you could use biscuits and have a sort of blueberry shortcake.
I saw this online a few weeks ago- tried it with peaches this past weekend- and if this isn't it- it is pretty darn close- you will like it- we did-
Carole's Whipped Cream Pie
Carole is my mother and she has been making these summer pies for as long as I can remember. This is one of my favorite summer desserts. When we were growing up, sometimes we’d get to eat the left-overs for breakfast the next morning. I used to look forward to that.
These pies (I always make two) are great for the summer because they’re loaded with fresh fruit, and there’s no baking involved. They come together in no time – especially if you use a premade graham cracker crust. If you’re making this, the trick is to make the whipped cream part early in the day because it needs to chill for a couple of hours before serving.
There’s a farm on the north fork of Long Island called Briermere Farm, and they make the best peach whipped cream pies. Their regular pies are good too. The whipped cream pies are $28 each. This pie definitely rivals Briermere’s and at a fraction of the cost! Without the almond extract that this pie has, it would be identical to Briermere’s.
I typically make these using fresh berries because berries keep well and don’t turn brown when exposed to the air like some other fruit will. This is a real summer treat, and a long-standing summer tradition for my family.
Carole’s Whipped Cream Pie
1 (3 oz.) package of cream cheese, softened
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 pint heavy cream
1 graham cracker crust or a baked pie shell, cooled
Cream together the softened cream cheese, confectioners sugar, vanilla and almond extracts. In a separate bowl, whip the heavy cream until it hold soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon the mixture into the pie crust. Refrigerate for at least an hour, and ideally several hours.
Starting at the outer edge of the pie, arrange fresh fruit to completely cover the pie. For the fourth of July, I typically start at the outside of the pie with strawberries, then put a pile of blueberries in the center. It’s quite pretty.
Yield: 8 slices
I wish the OP would come back because I'm intrigued by this thread. I checked the Briermere website, and it seems that they have two types of cream pies - one that is a cooked fruit pie with a cream topping, and one which is cream filled and then topped with fresh fruit. I googled for images and only found pics of the latter type. Obviously the OP was asking about the former, but I wonder if the cream topping isn't just the cream filling from the latter, piled on top of a traditional fruit filling. Does anyone have pics?
The one that I'm trying to make is the fresh-fruit topped cream pie. The blueberry topping doesn't look like just plain fresh blueberries thrown on top, I think they're boiled down with the corn starch and sugar. I will get a photo of the next one I have, it may be a while.
Thanks for the recipe! Now the weather just have to cool down enough for me to feel like baking!
Re pie: I have such a pie as you desire and it is fabulous!! Simple, elegant, delicious.
4 CUPS FRESH BLUEBERRIES
1/4 CUP SUGAR
2.5 TBSP. CORNSTARCH
3/4 CUP WATTER & 1/4 CUP LEMON JUICE OR JUICE OF (1) FRESH LEMON W/ZEST
1 TBSP. BUTTER
SPRINKLE OF CINNAMON AND/OR ALMOND EXTRACT
MIX SUGAR, CORNSTARCH, SALT, WATER AND LEMON JUICE IN MED. SAUCE PAN
ADD 1 CUP BLUEBERRIES
COOK AND STIR (MED. HEAT) UNTIL THICK & BUBBLY (8-10 MIN). STIR IN BUTTER, LET COOL x5MIN.
ADD REMAINING BERRIES & POUR INTO BAKED PIE CRUST, 9 IN., FLAKY OR GRAHAM.
REFRIGERATE 4 HOURS AND TOP WITH LOTS OF FRESH WHIPPED CREAM WITH SUGAR ADDED.