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Frozen Blueberry Cream Pie {& Sneak-Peek at My New 'Kitchen Playground'}

Love fresh blueberries, frozen treats, and the ease of make-ahead desserts?  Then look no further than this Frozen Blueberry Cream Pie ~ it just may be your perfect dessert.

It feels like it has taken forever, but we finally closed on our new house the end of last week.  Yay!!  And along with sharing this delicious Frozen Blueberry Cream Pie today, I'm going to give you a little sneak-peek into my new kitchen ... or, my new 'Kitchen Playground' as I like to say around here!

Now keep in mind it hasn't been Tracey-ized yet, okay?

Are you ready?
Are you sure?

Okay ...

Here it is!

It's a really nice-sized kitchen, with a great view out to the trees in a private back yard, and lots of potential.  

This kitchen is just screaming for an island, don't you think?  Oh, how I can't wait  to put in a beautiful island!  And the wallpaper will be coming down.  And all the hardware will be changed from white to ... well, I'm not sure what I'll change it to yet.  And I might change the floor.

So, see, it will be getting a face lift to Tracey-ize it.

Well, it will be getting more like a complete makeover, now that I think about it.

'Cause I'm also going to change all the counter tops, too.  'Cause they're blue.  Like really, really, really blue.  Like electric blue.

And blue's just not my thing.

Not unless it's blueberries, that is.  Like in this totally yummy Frozen Blueberry Cream Pie!  Blueberries  I love!  {Did you see how I did that little segue, there?  Ha!}

Yes, I like the blue in this blueberry pie much more than I like blue in my kitchen decor.

And I love how the method of creating the pie filling creates a blueberry swirl effect, rather than a solid-colored pie.  See, you make a thickened blueberry mixture ... kinda like a blueberry jam ... and then fold it into a whipped cream and cream cheese filling.  I think I folded in my blueberry mixture just a little bit too much with this particular pie, because my swirls aren't quite as prominent as I'd like them to be.  But, it's still pretty, just the same!

I also love that this pie is served frozen.  It makes it a super convenient make-ahead dessert!  Just whip it up a couple ... or even several ... days before it's needed, and it keeps beautifully in the freezer.  Take it out about 20 minutes before you'd like to serve dessert, and you're good to go with a beautiful blueberry treat.

And now ... I'm off to dream about Tracey-izing my new 'Kitchen Playground.'  Perhaps while enjoying a big ol' slice of this yummy pie.

We invite you to follow The Kitchen is My Playground with Google+, PinterestFacebookTwitter, bloglovin', or Feedburner.  We'd love to have you back soon!

Frozen Blueberry Cream Pie
Source:  Adapted from Taste of the South magazine , May/June 2014

For the crust:
  • 1 1/2 c. graham cracker crumbs
  • 3 T. granulated sugar
  • 6 T. butter, melted
For the blueberry swirl mixture:
  • 1 c. fresh blueberries
  • 1/4 c. water
  • 3 T. granulated sugar
  • 1 T. light corn syrup
  • 3/4 tsp. cornstarch
  • 1/8 tsp. salt
  • 1/2 tsp. lemon zest
For the filling:
  • 1 (8 oz.) package cream cheese, softened
  • 3/4 c. confectioners' sugar
  • 1 1/2 c. heavy whipping cream
  • 1/2 tsp. vanilla extract
  1. PREPARE THE CRUST: Combine graham cracker crumbs and sugar in a large bowl. Add melted butter and stir with a fork until crumbs are moistened. Press mixture into the bottom and up the sides of a 9-inch pie pan coated with nonstick cooking spray. Use the bottom of a measuring cup or glass to press the crumb mixture in firmly.
  2. Bake at 350 degrees for 7 minutes. Let cool completely.
  3. PREPARE BLUEBERRY SWIRL MIXTURE: Stir together blueberries, granulated sugar, water, corn syrup, cornstarch, and salt in a small saucepan. Over medium-high heat, bring the mixture to a boil, stirring frequently.
  4. Reduce heat to medium-low. Cook until berries burst and mixture begins to thicken, about 5 minutes, stirring occasionally. Remove from heat and stir in lemon zest.
  5. Transfer blueberry mixture to a bowl and let cool 10 minutes. Cover and refrigerate until completely chilled, about 1 hour.
  6. PREPARE FILLING: Place cream cheese and confectioners' sugar in a large bowl. Beat with an electric mixer at medium speed until smooth. Add whipping cream and vanilla; beat at high speed until medium-to-stiff peaks form.
  7. Gently fold in blueberry swirl mixture {DO NOT STIR! ~ you want it to stay a swirl, which folding will create. If you stir, you'll have a solid-colored purplish pie.} Spoon into crust, spreading filling to the edges.
  8. Cover lightly with plastic wrap and freeze until firm. Let stand at room temperature for 20 minutes prior to serving.


  1. Wow, that looks and sounds fantastic. So refreshing for summer too. This will have to go on my list of things to make. Thank you for linking up to Tips and Tricks. We hope to see you again this week. Kathleen @ Fearlessly Creative Mammas

  2. Congratulations on your new home, that is very exciting! Just pinned your Frozen Blueberry Cream Pie, it looks fabulous! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon!
    Miz Helen

  3. First of all, your new kitchen is going to be so gorgeous! Congratulations on your new home!

    This pie sounds SO amazing! I love that it's make ahead AND frozen. We're about to get hot weather back here in Cape Town and this will make an excellent way to cool off.

  4. Congrats on your new home!! That is so exciting! And this pie - oh my. Everything about it is amazing! Pinned!


I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience.}

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