This sinfully delicious blueberry pie recipe was given to me by Maralyn Hill, it’s always been her favorite.
Blueberry Cream Cheese Pie
Submitted by Maralyn Hill
1 – 9” graham cracker crust
1 8ox package of cream cheese
1 cup of sugar
1/2 teaspoon vanilla
Blueberry filling (below) or 1 can of pie filling
Beat the cream cheese, sugar, eggs and vanilla together. Pour into graham cracker pie shell. Bake a t 250 F for approximately 25 minutes until the custard is set. Refrigerate.
Canned Pie Filling:
When cold, spoon blueberry pie filling over the top. Refrigerate until served. Garnish and add a few fresh blueberries on top.
Homemade Blueberry Filling
2 cups of fresh or water-packed blueberries, drained
1 tablespoon lemon juice
2/3 to 3/4 cup sugar
1/8 teaspoon salt
1 tablespoon cornstarch
Combine blueberries, lemon juice, sugar and salt in a saucepan. Make a paste of cornstarch and water.
Add, stirring well to combine. Cook over medium heat, stir constantly, until smooth and thickened.
Remove from heat and add butter. Cool slightly and pour on top of cream cheese base. Chill. Serve 6 to 8
Maralyn has her own blog The Epicurean Explorer