Cream Cheese Blueberry Pie
The first time I made it, I followed the directions to the T. The boy wanted me to add more cream cheese, so I doubled the cream cheese filling...it was even better. The pie is delicious, and one of the easiest.
The recipe comes from my Aug/Sept 2005 Taste of Home issue.
·pastry for single-crust pie (9 inches), baked
4ounces cream cheese, softened
1/2 cconfectioners' sugar
1/2 cheavy whipping cream, whipped
1/4 clemon juice
3 cfresh or frozen blueberries
How to Make Cream Cheese Blueberry Pie
- In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. ( I have also used cool whip instead of (whipping cream, whipped) it turned out fine.
- In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.