Can you imagine anything MORE decadent?
Well, if you have a foodie imagination, I’m guessing you probably can – chocolate would most likely be involved.

But, for today, we have a perfected pie crust, layered with sea salted caramel sauce, topped with a layer of sweetened cream cheese, another layer of Bonne Maman (the BEST) Wild Blueberry Preserves, and then a rich buttercream topping with drizzles of salted caramel sauce (again) and drops of fresh blueberries.

Yes, you can pretend you’re in heaven while devouring and savoring this homemade pie from the sky.

Blueberry Salted Caramel Buttercream Pie

Blueberry Salted Caramel Buttercream Pie

Basic Pie Crust (Perfected):
8 Tbs. ice cold butter, cubed
2 cups all purpose flour
1 large egg
1 Tbs. white vinegar
3-4 Tbs. ice water

Combine the butter, flour, egg, and vinegar in the bowl of a food processor. Pulse until crumbly. Drizzle in the ice cold water, 1 Tbs. at a time, until the doughy texture is reached. Do not add too much water…the dough should not be too wet. Transfer to a sheet of parchment paper and press into a large disc.
Top with another sheet of parchment and roll out into an 11″ pie crust.
Transfer to a pie plate, fold under the excess dough at the edges, flute the edges, and refrigerate for several hours or overnight.
Preheat the oven to 375 degrees. Fill the chilled crust with weights and bake until golden brown (about 30 minutes. Remove from oven and cool, mostly, pouring in room temperature-to-warm salted caramel sauce. Chill overnight (or at least 4 hours).

Salted Caramel Sauce:
1 cup brown sugar
1/2 cup half and half
4 Tbs. butter
1/2 tsp. sea salt
1 Tbs. vanilla extract

Mix the brown sugar, half and half ,butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly, and pour sauce into a jar. Set aside.

Sweet Cream Cheese Layer:
8 oz. cream cheese, room temperature
2/3 cups powdered sugar
1 tsp. vanilla extract

Whip together the cheese, sugar, and vanilla until smooth and creamy.
Spread over the top of the CHILLED pie crust and CHILLED sea salt caramel layer.

Chill again for several hours.

Wild Blueberry Preserves:
13 oz. Bonne Maman Wild Blueberry Preserves

Slather the preserves over the top of the chilled Sweet Cream Cheese Layer.

Chill again.

Buttercream:
2 cups white shortening
1 cup powdered sugar

Using a stand mixer, whisk together the shortening and sugar, until smooth and silky.

Transfer to a frosting piping bag.
Pipe flowers, flutes, stars, etc. over the top of the pie, decorating to your preference.

Top with fresh blueberries and drizzles and dabs of any leftover Sea Salted Caramel Sauce for an added affect of “pretty.”

INDULGE!