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!
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 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 Mini Pies
- 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
- Preheat gas or charcoal grill to 375.
- Cut out 3 inch rounds of pie crust, and press each into a prepared metal muffin or tart tin.
- 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.
- Slowly stir in whipping cream.
- Add blueberries and allow mixer to burst them into the batter.
- Using a large spoon or spring loaded scoop, fill each prepared pie crust with the filling.
- Place pies onto preheated grill, over indirect heat. Allow to bake on the grill for 17 minutes.
- 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.