Blueberries & Cream Pie Parfaits

If you have about 45 minutes to spend in the kitchen, Blueberries & Cream Pie Parfaits might be a great lacto ovo vegetarian recipe to try. One serving contains 528 calories, 7g of protein, and 30g of fat. For $1.56 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Dessert Now Dinner Later has 11 fans. If you have blueberries, egg, salt, and a few other ingredients on hand, you can make it. It works well as a side dish. Overall, this recipe earns a not so tremendous spoonacular score of 26%. Similar recipes are Coconut Cream Pie Parfaits with Blueberries, Blueberries 'n' Cream Pie, and No Bake Blueberries and Cream Pie.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

For the pie crust: In a bowl, combine salt & flour. Cut Crisco into flour mixture with a pastry blender or fork. Add egg, water & vinegar and work dough into a ball. Flatten, double wrap with plastic wrap & let sit in the freezer for 10 minutes. Remove pie crust from freezer & roll out to about 1/4" thickness on a floured surface. Cut out several stars now. Place stars & extra pie crust onto an un-greased baking sheet. Sprinkle tops with cinnamon sugar & bake at 425*F for 6-8 minutes or until golden brown. Remove from oven & cool completely.Meanwhile, to make blueberry pie filling: Combine sugar & cornstarch together. Pour over blueberries in a small saucepan. Stir. Cook over medium heat, stirring constantly, until mixture bubbles, berries burst, & it becomes thick. Add enough orange juice to thin it out, but still coat the back of a spoon. Allow to cool completely.For the whipped cream cheese: Place cream cheese & sugar into the bowl of a stand mixer with the whisk attachment. Whisk until sugar dissolves. Add Cool Whip & whisk on high until the whisk leaves ripples in the cream cheese mixture. Keep cold until ready to assemble.To assemble: Break up the pie crust, except the stars, to make crumbs. In small, clear, plastic cups, layer alternately with crumbs, cream cheese, & blueberry filling; starting & ending with crumbs. Place stars on the very top layer for decoration. Enjoy!

 

Step by step:

1. For the pie crust: In a bowl, combine salt & flour.

2. Cut Crisco into flour mixture with a pastry blender or fork.

3. Add egg, water & vinegar and work dough into a ball. Flatten, double wrap with plastic wrap & let sit in the freezer for 10 minutes.

4. Remove pie crust from freezer & roll out to about 1/4" thickness on a floured surface.

5. Cut out several stars now.

6. Place stars & extra pie crust onto an un-greased baking sheet. Sprinkle tops with cinnamon sugar & bake at 425*F for 6-8 minutes or until golden brown.

Remove from oven & cool completely.Meanwhile, to make blueberry pie filling

1. Combine sugar & cornstarch together.

2. Pour over blueberries in a small saucepan. Stir. Cook over medium heat, stirring constantly, until mixture bubbles, berries burst, & it becomes thick.

Add enough orange juice to thin it out, but still coat the back of a spoon. Allow to cool completely.For the whipped cream cheese

1. Place cream cheese & sugar into the bowl of a stand mixer with the whisk attachment.

2. Whisk until sugar dissolves.

3. Add Cool Whip & whisk on high until the whisk leaves ripples in the cream cheese mixture. Keep cold until ready to assemble.To assemble: Break up the pie crust, except the stars, to make crumbs. In small, clear, plastic cups, layer alternately with crumbs, cream cheese, & blueberry filling; starting & ending with crumbs.

4. Place stars on the very top layer for decoration. Enjoy!

Nutrition Information:

covered percent of daily need