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Blueberry Cream Cheese Pie

Ingredients

  • 1 8-oz. pkg. cream cheese, softened
  • 1 14-oz. can condensed milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract
  • 2 cups fresh blueberries
  • 1 baked 9 inch pie crust
  1. In a medium bowl, whip cream cheese until fluffy
  2. Gradually add condensed milk; continue to beat until blended. Blend in lemon juice and vanilla
  3. Fold in blueberries
  4. Pour into pie shell and chill 2-3 hours

GLAZE:

  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1 cup water
  • 2 cups fresh blueberries (divided)
  1. In a small saucepan combine sugar and cornstarch and gradually stir in water
  2. Crush 1/2 cup of the blueberries, and add
  3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; strain and cool
  4. Arrange the remaining 1 1/2 cups of blueberries over the chilled pie
  5. Pour the cooled glaze evenly over the blueberries
  6. Refrigerate

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