Notes from the Test Kitchen:
Blueberry pie and cheesecake together - wow! You'll keep coming back for "one more bite"... and later realize the cake's almost gone. The blueberry base was fresh with a slight sugar crunch. The cheesecake layer's creamy and delicious. This is really good!
8.oz philly cream cheese,
8.oz cool whip topping
sweeten condensed milk
lemon or lime juice (fresh is best)
single envelopes of non flavored gelatin( i use knox)
white granulated sugar
all purpose flour
fresh squeezed lemon juice
fresh blueberries (2 pints), rinsed, dried, and stems removed (you can use two large bags of frozen blueberries thawed and well drained, place paper towel in
bottom of sieve and place drained blue berries in sieve. making sure all moisture is gone.)
prepare your favorite pie crust, or you can use a 9in deep dish ready to bake pie crust.
In a large bowl, combine sugar and flour. Add blueberries and lemon juice. Gently toss to coat thoroughly.
Spoon blueberry mixture into pastry-lined pie pan. Distribute sugar and flour mixture evenly over berries as this has a tendency to settle in the bottom of the bowl. so give the bowl one last good flip so you get all the gravy off the bottom. Dot with butter
do not fill pie crust completely to the top as you need to save room for the cheesecake topping.
bake pie at 350 degrees for 25 mins, to prevent over browning of crust cover edges with tin foil, after 25 min remove foil and bake an additional 20 minutes till edges are a golden brown. remove from heat and let cool 15 min on wire rack.
ON TO THE "CHEESECAKE" process.
in a large bowl mix all ingredients except the lemon juice. whip good getting all the lumps out. once everything is smooth,
heat your lemon juice and mix completely both packages of gelatin. mixing completely and insuring no lumps of powder. do not overheat, heat just enough to dissolve gelatin.
slowly add your lemon juice. whipping well to mix everything.don't move too fast as the heat of the lemon juice may break down your cool whip.
let the mixture chill at least 5 mins.
pour your cream cheese over the cooling blueberry pie. cover and smooth to edges.
let chill for one hour or if possible overnight. cut into slices and enjoy.