We have an abundance of blueberries in the garden right now. My sweetheart loves pies with cream cheese and fruit...so with some leftovers from crepes I made this recipe up. Delicious taste of summer.
For the graham cracker crust:
1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
Mix all ingredients together in a 10" pie plate. Press against the bottoms and sides. Bake at 350 for 10 minutes. Allow to cool completely.
For the filling:
4 oz. softened cream cheese
1/2 c. sugar
Beat well together.
In another bowl beat
1 c. heavy whipping cream
Beat until stiff peaks form. Fold whipped cream into cream cheese. Spread on the cooled graham cracker crust.
For the topping:
2 c. blueberries
2 T. cornstarch
1/3 c. sugar
1 T. lemon juice
Mix cornstarch and sugar well in a saucepan. Add blueberries and lemon juice and mix well. On medium high heat bring to a simmer. Simmer for 5 minutes. It will thicken. Cool. Spread on top of cream cheese layer in the pie and refrigerate. If your filling is very thick, you can add a little water to make it a better consistency.
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