Blueberry Cream Cheese Pie
4 ounces cream cheese, softened
1/2 cup confectioners'
1/2 cup heavy whipping cream, whipped
1 (9-inch) pastry shell, baked
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pastry shell.
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.
Yield: 6 to 8 servings
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