Best 7 The Lady Sons Blueberry Cream Pie Paula Deen Recipes

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Welcome to the world of culinary delight, where flavors dance and memories are made with every bite. Join us on a journey to discover the secrets behind Paula Deen's renowned Lady Son's Blueberry Cream Pie, a masterpiece that has captured hearts and taste buds alike. In this comprehensive guide, we'll guide you through the intricacies of this delectable dessert, revealing the perfect balance of sweet and tangy blueberries, the velvety smooth cream filling, and the flaky, golden-brown crust that make this pie an absolute sensation. Prepare to embark on a culinary adventure as we unveil the secrets of this classic Southern treat.

Here are our top 7 tried and tested recipes!

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.

Provided by newspapergal

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

4 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup sugar
1 1/2 cups Cool Whip, refrigerated
1 graham cracker crust
2 cups fresh blueberries, divided

Steps:

  • In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
  • Fold in Cool Whip.
  • Spoon half of mixture into pie crust; top with 1 cup blueberries.
  • Spread with remaining cream cheese mixture.
  • Scatter with remaining blueberries.
  • Cover with plastic wrap and refrigerate at least 5 hours.

COUNTRY BLUEBERRY PIE



Country Blueberry Pie image

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 cup water
3 cups blueberries
1 tablespoon fresh lemon juice
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup shortening
1 egg
2 tablespoons water
1/2 tablespoon vinegar
Flour, for dusting
Sugar, for sprinkling on top

Steps:

  • Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice.
  • Preheat oven to 425 degrees F.
  • Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.
  • Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

BLUEBERRY CREAM PIE



Blueberry Cream Pie image

Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups vanilla wafer crumbs (about 40 wafers)
2 tablespoons sugar
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
3 large egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar
TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Steps:

  • Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.

THE LADY & SONS BLUEBERRY CREAM PIE ( PAULA DEEN )



The Lady & Sons Blueberry Cream Pie ( Paula Deen ) image

Eating this Paula Deen Classic is like throwing a party in your mouth. The crunch of the toasted nuts in the crust contrast beautifully with the cool creamy filling; while the blueberries just pop open with each bite. There is a lot of action going on in this pie...don't miss out. Time does not include chilling. My pie took a good 4 hours.

Provided by JTsMom

Categories     Pie

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

3/4 cup chopped pecans or 3/4 cup walnuts
1 (9 inch) deep dish pie shells (thawed if frozen)
2 (3 ounce) packages cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/2 cup granulated sugar
1 (21 ounce) can blueberry pie filling

Steps:

  • Press the chopped nuts into the bottom of the unbaked pie crust.
  • Bake as directed on the package and let cool.
  • Beat the cream cheese with the confectioners' sugar.
  • Beat the heavy cream with the granulated sugar until it forms soft peaks.
  • Fold the whipped cream into the cream cheese mixture.
  • Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
  • Refrigerate until well chilled.

Nutrition Facts : Calories 759.8, Fat 41.5, SaturatedFat 18.4, Cholesterol 85.5, Sodium 247, Carbohydrate 94.8, Fiber 4.1, Sugar 75.2, Protein 5.5

LADY AND SONS' SALAD



Lady and Sons' Salad image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 13

3/4 cup mayonnaise
3 tablespoons sour cream
1/2 lemon, juiced
Pinch Silly Salt
1 teaspoon garlic powder
8 ounces Gorgonzola
2 tablespoons red wine vinegar
1 tablespoon buttermilk
Pinch cracked black pepper
4 cups wild greens salad mix
1/2 red onion, sliced
1 red pepper, sliced
Walnuts, for garnish

Steps:

  • For the dressing: In a large bowl, mix all ingredients together. In another large bowl, mix together all the salad ingredients. Drizzle with dressing and top with chopped walnuts.

LADY AND SONS CHICKEN POT PIE (PAULA DEEN)



Lady and Sons Chicken Pot Pie (Paula Deen) image

This recipe originated with Paula Deen of Food Network fame. You could easily add more chicken and vegetables and serve 6 with the same amount of sauce and pastry as well as substitute a lower-calorie milk for all of the cream. Enjoy those calories, we did! I'm going for a long walk now!

Provided by SharleneW

Categories     Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 -4 sheets frozen puff pastry (her original recipe called for 4, I felt 2 was plenty)
1 egg, beaten
4 chicken breast halves (or 2 cups leftover cooked chicken)
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour (or less ( see chef's note in directions)
1 quart milk (Paula's recipe called for cream)
1/4 cup chicken base (or less ( see chef's note in directions)
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green pea, cooked
1 cup chopped cooked carrot
1 pinch fresh grated nutmeg (optional)

Steps:

  • For Crust: Preheat oven to 350°F Cover large cookie sheet with parchment paper. Cut each sheet of frozen puff pastry into 1-inch strips long enough to cover each pie. On cookie sheet, weave strips into squares. (I made one large square to cover 8x8 casserole with pieces close together. As a result, it didn't cook all the way through in the center.) Brush beaten egg onto each lattice square.
  • Bake for 15-18 minutes, or until pastry has risen and is a nice golden brown. (It should be cooked through at this stage). Set aside until ready to assemble pies.
  • For Filling: Heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through. Remove from heat and cut into chunks.
  • In a large saucepan melt butter and then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux. NOTE: You may not need all of the flour--stop with it is the right consistency--it may only take 1/4 cup. Slowly add cream and keep stirring.
  • Add chicken base (NOTE: here again you may not want to use all 1/4 cup--it may be too salty so use caution), garlic, and onion and stir until thickened.
  • Add cooked peas and carrots, nutmeg, if using, and cut up chicken. Remove from heat.
  • To serve fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square.

Nutrition Facts : Calories 1293.5, Fat 86.2, SaturatedFat 30.4, Cholesterol 174.1, Sodium 749.9, Carbohydrate 91.9, Fiber 4.8, Sugar 4.7, Protein 38.4

EASY BLUEBERRY CREAM PIE



Easy Blueberry Cream Pie image

s'kat's Graham Cracker-Coconut Pie Crust #32514 (posted by s'kat) with a no-bake cream cheese filling topped with blue berry pie filling makes this extra special (cooking time is if you make the pie crust) Chill time not included which should be at least 4 hours.

Provided by L DJ3309

Categories     Pie

Time 27m

Yield 8 serving(s)

Number Of Ingredients 7

1 9-inch graham cracker crust (OR Follow recipe for Graham Cracker-Coconut Pie Crust #32514 posted by s'kat !WHICH MAKES THIS TRULY)
1 lb cream cheese
1 cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla
1 (8 ounce) container Cool Whip (thawed)
1 can blueberry pie filling

Steps:

  • For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
  • Fold in Cool Whip.
  • Spoon mixture into crust.
  • Smooth with spatula.
  • Top with blueberries.
  • Refrigerate several hours.
  • before cutting.

Nutrition Facts : Calories 535.1, Fat 34.5, SaturatedFat 20.2, Cholesterol 62.6, Sodium 346.5, Carbohydrate 52.7, Fiber 0.5, Sugar 43.1, Protein 6

Tips:

  • For a flaky crust, use cold butter and ice water.
  • Work the dough quickly and avoid overworking it.
  • Chill the dough for at least 30 minutes before rolling it out.
  • Use a sharp knife to cut the dough to prevent tearing.
  • Bake the crust in a preheated oven to prevent it from shrinking.
  • Let the pie cool completely before serving to allow the filling to set.
  • If you don't have a pie plate, you can use a 9-inch springform pan.
  • To make a gluten-free pie crust, use a gluten-free flour blend.
  • For a vegan pie crust, use a plant-based butter or margarine.

Conclusion:

The Lady Sons' Blueberry Cream Pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, creamy filling, and fresh blueberries, this pie is sure to be a hit. Whether you are a beginner or an experienced baker, this recipe is a great place to start. So preheat your oven and get ready to enjoy this classic Southern dessert!

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