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Cream Cheese Blueberry Pie
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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 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.
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Printed from tasteofhome.com Oct 15, 2008Copyright Reiman Media Group, Inc © 2008 |