Blueberry Cream Cheese Pie
Posted on June 15, 2009. Filed Under Recipes
8 oz cream cheese softened
¼ cup sugar
¼ cup sour cream
½ teaspoon vanilla extract
9 inch pie shell baked then cooled
3 cups fresh blueberries
½ cup water
½ cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
3 tablespoons powdered sugar
Blend together the cream cheese, ¼ cup sugar, sour cream and vanilla until smooth. Spread evenly into the cooled pie shell. Chill until firm. In a small saucepan mash 1 cup of blueberries. Add the water and bring to a boil. Strain and add enough water to blueberry juice to make 1 cup. Stir in the sugar and cornstarch then return saucepan to the stove and cook until the mixture thickens and bubbles. Remove from the heat then stir in the lemon juice and cool. Place the remaining blueberries evenly over the filling of the pie. Spoon the glaze evenly over the top of the pie and chill for 3 hours. Slice and serve the pie with a sprinkle of powdered sugar over the top.
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