Grilled Blueberry Cheesecake Pies

You read that right.  Grilled Pie.  I was challenged by Pillsbury to create a pie that could be made on a gas or charcoal grill, and I have to say – I was pretty keen on that idea!

Why not?

blueberry-cheesecake

A grill can cook.  It holds temperature.  If you are going to be outdoors, cooking dinner, why not stay out there and cook dessert while you eat?

I did.

I whipped up a batch of these surprisingly simple (thanks to the Pillsbury refrigerated pie crust) and yet ever-so-delicious blueberry cheesecake pies just before dinner, and while we ate, this bakes away on our preheated grill.  Luckily, as a blogger, I have a ton of bakeware, so I had a nice, thick 12 cavity tart pan.  Of course, you can use a muffin tin – it does the same thing!  If you feel your tin is a little on the thin side, just place a baking sheet beneath it to help shield the heat.  It will turn out fine!

blueberry cheesecake pies grill

Blueberry Cheesecake Mini Pies

12 servings

Ingredients

  • 1 Pillsbury refrigerated pie crust
  • 8 oz cream cheese, softened
  • 1 teaspoon cornstarch
  • 1/3 cup Dixie Crystals granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ cup heavy whipping cream
  • 1/3 cup fresh or frozen blueberries

Instructions

  1. Preheat gas or charcoal grill to 375.
  2. Cut out 3 inch rounds of pie crust, and press each into a prepared metal muffin or tart tin.
  3. In the bowl of a stand mixer, beat the cream cheese with the cornstarch and sugar until well combined. Add in egg and vanilla, and continue to beat for 3-4 minutes or until smooth.
  4. Slowly stir in whipping cream.
  5. Add blueberries and allow mixer to burst them into the batter.
  6. Using a large spoon or spring loaded scoop, fill each prepared pie crust with the filling.
  7. Place pies onto preheated grill, over indirect heat. Allow to bake on the grill for 17 minutes.
  8. Remove from heat and allow to cool. Garnish with whipped cream and fresh berries, if desired.

Now – get grilling!

Disclaimer:  This post was sponsored by Pillsbury.  Recipe and thoughts are my own.