I thought that I had made up my own recipe until I found several, similar recipes to this one that are already posted using a pie filling instead. But I wanted to do something different with some fresh blueberries I had on hand in the freezer; I was curious to see how I could use them besides making muffins, pancakes or a cake of some sort; so I tried this. Don't get me wrong, using a pie filling is great too and turns out well, but this is the perfect way to use the blueberries you have in the freezer, besides the same ole, same ole, putting them in a cake, using them in muffins, or making jelly with them of course. You'll just have to try it to see for yourself. This recipe is also good using fresh, sliced strawberries mixed with a strawberry glaze, or a cherry pie filling. But if you get the chance, try this using the blueberries you have on hand in your freezer or the fresh ones that you've just picked and see what a delicious, wonderful, thick blueberry glaze it makes by cooking them! You'll be SO surprised of how good it is! I know I was! And too, it's a different way to put them to good use, and doesn't take long at all! Hope you all enjoy this recipe as much as my family does! Happy eating! :)
Rinse fresh or frozen blueberries under cool water in a colander and remove all stems.
Cook blueberries in saucepan under low to moderate heat with one cup of regular, granulated sugar for about 15 to 20 minutes, stirring occasionally until berries are just about tender and has made a type of glaze. Glaze will thicken a lot when completely cooled, so don't worry if mixture still appears "soupy" while it's still hot. Sit mixture aside and cool COMPLETELY at room temperature first, then chill in refrigerator for about 1 hour. Do NOT place hot mixture in refrigerator! Make sure it has COMPLETELY cooled at room temp before chilling!
With electric mixer, mix cream cheese, 1/4 cup powdered sugar, & 2 tablespoons milk until smooth and creamy. Spread mixture into bottom of graham cracker crust pie shell.
After blueberry mixture has chilled, pour on top of cream cheese mixture. Cover with lid and chill in refrigerator at least 2 to 3 hours.
Top slices of pie with Cool Whip when ready to serve.