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Cream Cheese Blueberry Pie

4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
1 pastry shell (9 inches), baked
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

In a small mixing 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

Printed from tasteofhome.com Oct 15, 2008

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Cream Cheese Blueberry Pie cont.

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: 6-8 servings.