Pistachio blueberry cheesecake pie, my that is quite a mouth full! I know cheesecake and pie, sounds weird but it is really not a cheesecake more of a cheesecake tasting filling, minus the eggs. I have to say this is a yummy combo and one my family really loved. You could assemble this in the morning, keep it in the fridge and bake it off before dinner. Also you could use a lot of filling like I did or half the cream cheese part and more berries. Really it is up to what you like!!!
Pistachio Blueberry Cheesecake Pie
Cream cheese filling*
2-3 three cups fresh blueberries, depending on what you like. You can also use frozen berries but do not defrost them.
1/2 cup corsely chopped pistachios. You can use raw or toasted, salted nuts.
1 pie crust
Pre-heat oven 350
Lay pie crust on parchment paper. Spoon filling into the center of the crust. Leave a good three inches of crust bare to fold over (look at first picture). Top with berries and then pistachios. Gently fold side up and over the edge of the filling. Bake 35-45 minutes. Until your crust is cooked and browned.
8 oz of cream cheese at room temp
1/2 cup sour cream
1 tsp. vanilla
pinch of salt
1/3 cup sugar
grated lemon peel (optional)
Put all in electric mixing bowl. Cream all together. If you want a pie with just a little cream filling make half the recipe. Really how much filling and fruit you use is up to personal taste and it does not change the amount of time you bake it. By the time your crust is cooked your filling will be too.