Blueberry Cream Cheese Pie

Yield: 6 to 8 servings

Recipe Ingredients

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.

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