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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Since I don't care for traditional pie crust, I usually eat only the filling of pie, writes Deanne Causey of Midland, Texas. That changed when I discovered this recipe. Boasting a luscious cheesecake flavor, this pretty pie gets creative with phyllo dough. Ingredients:
8 sheets phyllo dough (14 inches x 9 inches) |
6 tablespoons butter, melted |
2 packages (8 ounces each) cream cheese, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
2 eggs, lightly beaten |
2 cups fresh or frozen blueberries |
1/2 cup strawberry jelly |
1 cup whipped topping |
sliced fresh strawberries and additional blueberries, optional |
Directions:
1. Place one phyllo sheet in a greased 9-in. pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
2. Bake at 425° for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on a wire rack.
3. For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.
4. Bake at 350° for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.
5. In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired. Yield: 6-8 servings.
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