BLUEBERRY PIE SUPREME
1 (9-inch) unbaked pie shell
21 ounces blueberry jam, divided use
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup dairy sour cream (to serve)
Preheat oven to 425 degrees F.
Prepare pie shell.
Spread half of blueberry jam in bottom; set rest of jam aside.
Bake shell for 15 minutes or just until crust is golden brown. Remove from oven. Reduce oven temperature to 350 degrees F.
In a small bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over hot blueberry jam in pie shell.
Bake for 25 minutes. Filling will be slightly soft in the center. Cool completely on wire rack.
Before serving, spoon sour cream around edges of pie. Fill with remaining jam.
Source: All That Jam: 101 Recipes to Make with a Jar of Jam by Hollee Eckman and Heather Higgins
1 (9-inch) unbaked pie shell
21 ounces blueberry jam, divided use
12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup dairy sour cream (to serve)
Preheat oven to 425 degrees F.
Prepare pie shell.
Spread half of blueberry jam in bottom; set rest of jam aside.
Bake shell for 15 minutes or just until crust is golden brown. Remove from oven. Reduce oven temperature to 350 degrees F.
In a small bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over hot blueberry jam in pie shell.
Bake for 25 minutes. Filling will be slightly soft in the center. Cool completely on wire rack.
Before serving, spoon sour cream around edges of pie. Fill with remaining jam.
Source: All That Jam: 101 Recipes to Make with a Jar of Jam by Hollee Eckman and Heather Higgins
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Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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- E-mail all site-related questions and comments to:help@recipelink.com
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!