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Blueberry Cream Cheese Chiffon Pie
by:
Daniel Mohle
October 28, 2013
4
3 Ratings
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Makes
1 pie
Ingredients
Crust
1
1
/
2
cups
graham cracker crumbs
1
/
4
cup
melted butter
1
/
4
cup
sugar
Filling
8
ounces
cream cheese
1
tablespoon
gelatin
1
/
2
cup
sugar
6
pieces
eggs, separated
1
tablespoon
water, hot
1
cup
blueberries
Directions
Crust: Combine all ingredients together. Press into 9” spring form pan.
Bake at 350°F for 10 minutes and cool completely.
Filling: Dissolve gelatin in hot water and whisk into cream cheese.
Beat whites and sugar until stiff, but not dry. Fold into cream cheese mixture.
Put ½ c. berries in bottom of pan
Fill pan with batter.
Top with remaining berries and chill at least 1 hour.
Run a knife or spatula around edge to separate from edge of pan, unlock pan and remove outside rim.
8. Cut with a warm knife and serve immediately.
Tags:
Pie
American
Blueberry
Cream Cheese
Fruit
Cheese
Summer
Memorial Day
Easter
Spring
Thanksgiving
Fall
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