Blueberry Cream Cheese Chiffon Pie

By Daniel Mohle
October 28, 2013
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Blueberry Cream Cheese Chiffon Pie

Makes: 1 pie


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1/4 cup sugar


  • 8 ounces cream cheese
  • 1 tablespoon gelatin
  • 1/2 cup sugar
  • 6 pieces eggs, separated
  • 1 tablespoon water, hot
  • 1 cup blueberries
  1. Crust: Combine all ingredients together. Press into 9” spring form pan.
  2. Bake at 350°F for 10 minutes and cool completely.
  3. Filling: Dissolve gelatin in hot water and whisk into cream cheese.
  4. Beat whites and sugar until stiff, but not dry. Fold into cream cheese mixture.
  5. Put ½ c. berries in bottom of pan
  6. Fill pan with batter.
  7. Top with remaining berries and chill at least 1 hour.
  8. Run a knife or spatula around edge to separate from edge of pan, unlock pan and remove outside rim.
  9. 8. Cut with a warm knife and serve immediately.

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