Trader Joe’s Tuesday: 6-Ingredient Blueberry Cheesecake Skillet Pie

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Last week’s TJT was my Everything Bagel Tomato Pie Galette, which might be my most cooked recipe of the summer so far. It’s unreal how many of you already made it this week!

My freezer is currently exploding since I’m stocking it with food so that we can stay fed once baby #2 arrives, and it got me thinking that so many of you Tomato Pie Galette makers now also have an extra pie crust in your freezer, taking up valuable space. So – here’s the plan for that second pie crust that comes in the box! 6-Ingredient Blueberry Cheesecake Skillet Pie!

Yep, just six ingredients stand between you and this stunner of a summer dessert. The base is a thin cheesecake layer that basically bakes into the flaky, buttery crust and the juicy, sweet blueberries. The cheesecake layer is topped with a blueberry lemon topping that is perfectly simple, the essence of summertime. You can throw this puppy together with soaking wet pool hair in about 5 minutes – truly! People are always like “you cook faster than us!” but seriously guys, even YOU can throw this together in 5 minutes.

Pie crust down in the skillet. Cream cheese on top. Berries tossed with 3 ingredients then poured over top. Throw it in the oven. Done.

You can make this pie using ingredients from any grocery store – but daaaang Trader Joe’s frozen pie crusts are GOOD!

6-Ingredient Blueberry Cheesecake Skillet Pie

Servings 6 to 8 people

Equipment

  • 10-inch ovenproof skillet (Don’t have one? No worries, just lay the pie dough on a parchment-lined baking sheet and crimp the edges over the blueberry filling.)
  • Large bowl
  • Zester
  • Cutting board
  • Chef’s knife

Ingredients

  • 1 pound fresh or frozen blueberries
  • 1/4 cup plus 3 tablespoons white sugar
  • Zest and juice of 1 lemon
  • 2 tbsp cornstarch
  • Nonstick cooking spray1 store-bought pie crust
  • 1 store-bought pie crust
  • 8 ounces whipped cream cheese, room temperatureice
  • Optional (but not really): vanilla cream

Substitutes

  • Blueberries: truly any summer fruit. Chopped nectarines or peaches! Raspberries, strawberries, blackberries! Do yo thang.
  • White sugar: brown sugar, coconut sugar, honey!
  • Lemon zest and juice: lime zest and juice will work.
  • Cornstarch: equal parts flour or tapioca flour.
  • Nonstick cooking spray: butter! Just rub it over the skillet. For the pie crust part, melt 1 tablespoon and brush it over the crust.
  • Pie crust: yeah, you need a pie crust.
  • Whipped cream cheese: first of all, make sure it’s room temperature or it won’t spread easily over the uncooked pie crust! If you only have normal (block) cream cheese, make sure it’s room temp, then whip it with a hand or stand mixer with 1/4 cup sugar. 

Instructions

  • Preheat oven to 400F.
  • In a large bowl, toss 1 pound blueberries, 1/4 cup sugar, the zest and juice of 1 lemon, and 2 tablespoons cornstarch until the cornstarch is fully combined and no (or very few) white flecks remain.
  • Lightly coat the skillet with nonstick cooking spray. Lay the pie crust evenly in the skillet. Spread 8 ounces whipped cream cheese over the bottom of the entire pie crust (not up the edges) and sprinkle with 2 tablespoons sugar.
  • Pour the blueberry mixture over top. Crimp the pie crust edges over the blueberry filling.
  • Spray the crimped pie crust with nonstick spray and sprinkle with 1 tablespoon sugar.
  • Bake for 45 to 55 minutes, until the exposed pie crust is light brown and cooked through.
  • Wait 10 minutes before slicing to allow the the berries to cool enough to gel into a pie filling consistency.
  • Enjoy hot, or at room temperature. With ice cream!!!!!!!
  • 1 pound fresh or frozen blueberries
  • 1/4 cup plus 3 tablespoons white sugar
  • Zest and juice of 1 lemon
  • 2 tbsp cornstarch
  • Nonstick cooking spray1 store-bought pie crust
  • 1 store-bought pie crust
  • 8 ounces whipped cream cheese, room temperatureice
  • Optional (but not really): vanilla cream

Substitutes

  • Blueberries: truly any summer fruit. Chopped nectarines or peaches! Raspberries, strawberries, blackberries! Do yo thang.
  • White sugar: brown sugar, coconut sugar, honey!
  • Lemon zest and juice: lime zest and juice will work.
  • Cornstarch: equal parts flour or tapioca flour.
  • Nonstick cooking spray: butter! Just rub it over the skillet. For the pie crust part, melt 1 tablespoon and brush it over the crust.
  • Pie crust: yeah, you need a pie crust.
  • Whipped cream cheese: first of all, make sure it’s room temperature or it won’t spread easily over the uncooked pie crust! If you only have normal (block) cream cheese, make sure it’s room temp, then whip it with a hand or stand mixer with 1/4 cup sugar. 

Notes

  • No ovenproof skillet? See note above in the tools section.
Author: Caroline Chambers
blueberry cheesecake skillet pie (6 of 12).jpg

Join the Conversation

  1. Jenn Searls says:

    If you’re using frozen berries, should they be thawed first?

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