I have to say that this is a recipe that was handed down to me by my mother, from her mother’s sister, so the original recipe did not contain wine. That being said, it wasn’t hard to add a splash of wine so I could include this delicious pie on my blog. It’s simple, yet elegant… and one that most everyone in our family loves to have as the sweet ending to a meal. It’s definitely not a “low cal” sort of dessert, but it could be made a bit lighter if you’re inclined to tweak things here and there. For me, it’ll all about recreating a beloved dessert, so I don’t adjust it too much.
- one small package of cream cheese (I’ve been instructed not to use light or non-fat for this dessert)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 pint heavy whipping cream (again, don’t skimp for calorie sake or the flavor will fall flat)
- Pie shell – use your favorite, but we found that we like a pastry shell more than a graham cracker crust
- 1/2 can blueberry pie filling
- 1-2 Tablespoons of white wine (or use lemon juice if you prefer)
- Cream room temperature cream cheese and add sugar and vanilla, then beat well
- In a separate bowl, beat the whipping cream just until stiff peaks form
- Fold the cream cheese mixture into the whipped cream with great care
- Pour into pie shell.
- Blend wine into the pie filling and top the pie with the blueberry mixture
- Refrigerate for a few hours before serving.
This pie has been on our Easter table for years… it’s also a fabulous addition to any picnic or family gathering. You can substitute fresh fruit for the pie filling if you prefer…. it’s all about making something that your own family will love. Traditional or not, making food for those you love is the whole idea. Enjoy!