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Pies & Tarts

Blueberry Cheesecake Pie

Blueberry Cheesecake Pie

Recipe shared by:Duncan Hines

This Blueberry Cheesecake Pie was made by Angela Cacciola and was an Amateur Winner in the 2015 APC National Pie Championships.

  • Hands-on Time: 0 Minutes
  • Total Time: 0 Minutes
  • Servings: 10 slices
  • Difficulty: EXPERT

Ingredients

  • Crust:
  • 1¾ Cups graham cracker crumbs
  • 2 Tbsp. brown sugar
  • Pinch of salt
  • 6 Tbsp. Butter
  • Filling 1:
  • 1 8 oz. package cream cheese, softened
  • ¼ Cup sugar
  • 1 can Comstock Simply Blueberry Pie Filling & Topping
  • 2 Cups thawed Cool Whip
  • Filling 2:
  • 2 Cups graham crackers, crushed (not fine)
  • 1 can Duncan Hines Comstock® More Fruit Blueberry
  • ½ tsp. cinnamon
  • ¼ tsp. ground ginger
  • Whipped Cream Topping:
  • 2 Cups heavy whipping cream
  • 2 tsp. unflavored gelatin
  • 2 Tbsp. cold water
  • 4 Tbsp. white sugar
  • ½ tsp. vanilla
  • Topping:
  • 2 graham crackers, crushed (not fine)
  • ¼ Cup brown sugar
  • ⅛ tsp. cinnamon
  • 2 Tbsp. melted butter
  • ¼ tsp. vanilla
  • 2 Tbsp. white sugar
  • Pinch of salt

Baking Instructions

  • Crust: Heat oven to 350F. Lightly grease pie pan. Microwave butter on low until melted. Pulse graham crackers in food processor until the consistency of fine crumbs. Add brown sugar, salt, and butter and mix well. Press into 8" pie tin and bake for 12-14 minutes until edges are golden brown. Set aside to cool.
  • Filling 1: Beat cream cheese and sugar in an electric mixer. Fold in Cool Whip. Pour filling into cooled pie shell. Cool in the refrigerator for 15 minutes.
  • Filling 2: Mix ingredients together and spread on top of Layer 1.
  • Whipped Cream Topping: Combine gelatin and cold water in a microwave safe container. Allow to sit for one minute, then microwave on high for 15 seconds and allow to cool (not long enough to set). Begin whipping cream in mixer and add gelatin, sugar, and vanilla. Whip until soft peaks are formed.
  • Topping: Mix all ingredients together and spread on a cookie sheet sized for a toaster oven. Toast in a toaster oven until fragrant.

Tips & Inspirations

Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.

Keep brown sugar soft by adding a couple of marshmallows to the bag.

To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.

Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.

Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

If there are nuts in your dessert, always try to garnish with the nut that is in the mixture. This is a way to inform your guests that are sensitive to certain foods.

When dusting items with powdered sugar always dust them on a piece of wax paper away from the final display to prevent dusting outside the intended area. The excess powdered sugar is collected by the paper and easily transferred to a storage container.

You may use fresh or bottled lime juice when a recipe calls for key lime juice.

You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.

Check oven temperature with a reliable oven thermometer to be sure it is accurate. Adjust temperature if necessary.

Ever notice how bananas or apples darken after being sliced? To keep your fruit garnish looking fresh, try dipping them in diluted lemon juice.

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