Blueberry Cream Pie
Serving Size / Yield
- 1 pre-made pie crust
- 8 oz. cream cheese
- 1 cup part-skim ricotta cheese
- 1/2 cup sugar
- 2 tbs sugar
- 1 tsp. fresh lemon zest
- 1 tsp. pure vanilla extract
- 1 tsp. ground ginger
- 1 cup whipping cream
- 2 cups blueberries
Start by blending cream cheese, ricotta, ½ cup sugar, lemon zest, vanilla, and ginger together until smooth and creamy in a bowl.
Add in half the blueberries and blend.
Scoop mixture into the pie crust.
In a bowl, whisk cream and two tbs of sugar together.
Top over the pie and add the remaining blueberries.
Chill for 4 hours or overnight in the fridge.