Blueberry Cream Cheese Pie
Ingredients
- 1 8 oz. pkg. cream cheese, softened
- 1 14 oz. can condensed milk
- 1/3 C. lemon juice
- 1 tsp. vanilla extract
- 2 C. fresh blueberries
- 1 baked 9" pie crust
- Glaze:
- 1 C. sugar
- 2 Tbsp cornstarch
- 1 C. water
- 2 C. fresh blueberries (divided)
Directions
In a medium bowl, whip cream cheese until fluffy. Gradually add condensed milk; continue to beat until blended. Blend in lemon juice and vanilla. Fold in blueberries. Pour into pie shell and chill 2-3 hours.
Glaze: While pie is chilling, make the glaze. In a small saucepan combine sugar and cornstarch and gradually stir in water. Crush 1/2 C. of the blueberries, and add to saucepan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil; strain and cool. Arrange the remaining 1 1/2 C. of blueberries over the chilled pie. Pour the cooled glaze evenly over the blueberries. Refrigerate.
Joan, Jackson, NJ
