This is incredibly simple and quick—it’s like tuna casserole without the baking! If desired, add French-fried onions on top.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 (9×13-inch) pie |
Ingredients
- 1 cup all-purpose flour
- ¾ cup chopped pecans
- ½ cup butter, melted
- 4 cups blueberries
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ⅓ cup lemon juice
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix flour, pecans, and butter in a bowl. Press dough into a 9×13-inch baking dish to form a crust.
- Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
- Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
- Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts
| Calories | 631 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 278 mg |
| Sugars | 60 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This was the biggest hit this Thanksgiving! Swirls of flavor hit your taste buds. Even family that “don’t like blueberry” and “don’t like lemon” loved it!! It was the only pie that was completely gone Thanksgiving night. (I make 8 pies). I used butter instead of margarine. I would do heaping amounts for the pie crust, mine came out a touch small. Other than that, perfection!! I’ll make this every year now! Oh, I will NEVER use blueberry pie filling from a can again!
This is flawed. The consistency is way too loose. The fam loved the flavor but the inside; even set flows off the crust. I even made some modifications based on the reviews and the pictures. I doubled the amount of cornstarch and only 3/4 C of sugar in the blueberry topping and it was very sweet. I only added a 1/2 can of milk and it was still plenty sweet. I can’t imagine using the full amount of sugar or Sweetened condensed milk- it would be way too sweet and super runny.
After baking the crust and cooking the blueberries and letting them reach room temperature, I did not reread the recipe. I poured the blueberries directly over the crust and realized that it was the cream cheese filling that I should have poured in first. I poured the cream cheese filling over the blueberries and marbled the top. It still came out delicious. The crust is amazing and I will be using that for other recipes. Thanks for the recipe.
When I was making this recipe I zested the lemon that I was using. After I put the cream cheese layer over the crust, I sprinkled some lemon zest over it before I put the blueberries on top. I used about a tablespoon. The recipe turned out amazing! I will definitely make this again! It’s much easier than the recipe I was using and it tastes just as good if not better!
Quick and delicious
Delicious…I used blackberries and added 2 tsp lemon oil to the fruit mix. easy to make, hard to wait for it to set…
This was super easy to make. I made for a 4th cookout. I absolutely love the lemon and blueberry flavors together. I followed recipe exactly but used butter instead of margarine because it’s what I had. Thanks for a keeper!
Delicious! I used fresh huge blueberries, cut back on the sugar a little for the crust, used 1/2 can sweetened condensed milk. Would make again!
This was simply wonderful. I used butter not margarine but otherwise followed the recipe as written and served it at a dinner party….and then shared the recipe with everyone there. The crust is so delicious and unexpected I’d like to try a modification of it as a topping on a crumble. Just the right amount of sweetness, the lemon really boosts the berry flavor and the creamy centre was divine. I loved how easy it was to get it out of the pan without it falling apart as well – presentation was lovely. Thank you so much for a new favorite at my house.
I needed to serve 12 so I doubled the recipe but I only used one can of condensed milk instead of two. I also reduced the sugar for the blueberry topping by 25%. People couldn’t stop reaching about it.
This would easily be a 5 star, but it didn’t thicken the way it should have. In spite of that, the flavor was amazing! My family loved it and I will definitely make it again. I used frozen blueberries and will add an extra Tablespoon of cornstarch next time. Hopefully that will thicken the blueberries a little more. The cream base wasn’t very firm either, but it was okay. Flavor was a 10
I zested my lemons before I juiced them and added that to the cream cheese mixture. Yummy! It fit nicely in a 9″ pie dish.
It was delicious! I made it for a crowd of 30 and everyone loved it! The lemon and blueberry are great together. I let mine chill in the fridge overnight after I put it together to ensure it set completely. I will definitely be making this again. For a homemade dessert, it was so simple.