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Blueberry cream cheese pie




Source of Recipe


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List of Ingredients








1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/3 cup plus 1 teaspoon fresh lemon juice

1 teaspoon pure vanilla extract

1 prepared graham cracker pie crust

4 cups fresh blueberries, rinsed and picked over

1 cup sugar

2 tablespoons cornstarch

Beat the cream cheese in a mixing bowl until light and fluffy. Beat in the condensed milk. Add one-third cup of the lemon juice and the vanilla and mix well. Pour the mixture into the pie crust and chill until firm, about three hours.

Combine the blueberries, sugar, cornstarch and the remaining teaspoon lemon juice in a large heavy-bottomed saucepan over medium heat and cook, stirring often, until the juice thickens. Remove from the heat and cool completely.

To serve, slice the pie into wedges and top with the blueberry topping.


Recipe