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Blueberry Cream Pie with Toasted Coconut Recipe

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3.9 from 6 reviews

  • Author: Sara
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings

Description

This Blueberry Cream Pie is a luscious dessert featuring a crunchy graham cracker crust filled with a creamy blend of cream cheese and whipped heavy cream, sweetened with brown sugar and fresh lemon juice. Topped with a generous layer of blueberry pie filling and toasted shredded coconut, it offers a delightful balance of tart, sweet, and nutty flavors. Perfectly chilled for a refreshing treat that serves eight.

Ingredients

Crust and Topping

  • 1 Cup shredded coconut (sweetened)
  • 1 graham cracker pie crust (9-Inch)

Filling

  • 8 Ounces cream cheese (at room temperature)
  • ½ Cup brown sugar (packed)
  • 1 Tablespoon lemon juice (fresh if possible)
  • 1 Teaspoon vanilla extract
  • 1 ½ Cups heavy whipping cream (very cold)
  • 21 Ounces blueberry pie filling

Instructions

  1. Preheat oven: Preheat the oven to 350°F (175°C) to get ready for toasting the shredded coconut.
  2. Toast coconut: Spread the shredded coconut evenly on a baking sheet and toast it in the preheated oven for 10 to 15 minutes. Stir every 2 to 3 minutes to ensure the coconut browns evenly and watch closely to prevent burning. Once golden brown, remove from the oven and allow it to cool completely.
  3. Prepare cream cheese mixture: In a mixing bowl, beat the cream cheese, brown sugar, lemon juice, and vanilla extract until the mixture is smooth and creamy without lumps.
  4. Whip cream: Pour the very cold heavy whipping cream into the cream cheese mixture and beat until stiff peaks form, creating a light, fluffy texture.
  5. Combine blueberry filling and toasted coconut: Gently stir the blueberry pie filling and three-quarters of the toasted coconut into the cream cheese and whipped cream mixture until no streaks remain, ensuring even distribution.
  6. Fill the crust: Spoon the blueberry cream mixture into the graham cracker crust and spread it evenly to create a neat, uniform layer.
  7. Chill the pie: Refrigerate the pie for at least 4 hours, or until firmly set, to allow the flavors to meld and the filling to solidify.
  8. Add final touch and serve: Just before serving, sprinkle the remaining toasted coconut over the top of the pie for added texture and flavor. Slice and enjoy.

Notes

  • Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
  • Use very cold heavy whipping cream to help it whip up stiff peaks quickly and maintain volume.
  • Be attentive when toasting the coconut to prevent it from burning, stirring frequently.
  • This pie should be kept refrigerated and is best served chilled.
  • For a gluten-free version, use a gluten-free graham cracker crust.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/blueberry-cream-pie-with-toasted-coconut-recipe/