No matter what time of the year Blueberry Cream Cheese pie is always a popular treat.
Start with a 9″ graham cracker crust, 1 8oz of cream cheese package, 1 cup of sugar, 2 eggs, 1/2 teaspoon vanilla. Beat all of these ingredients together and pour it into the graham cracker base. Bake at 350 degrees for about 25 minutes, just until the custard is set. When you insert a knife in the center it will come out clean. Once you remove the pie from the oven, let it cool and refrigerate.
Here’s the Topping:
2 cups of fresh or frozen blueberries drained
1 Tablespoon of lemon juice
2/3 to 3/4 cups of sugar
1/8 teaspoon salt
1 Tablespoon cornstarch
1/4 cup of cold water
Combine the blueberries, lemon juice, sugar and salt in a saucepan. Make a paste of the cornstarch and water. Ass to the mixture in the saucepan, stir well to combine. Cook over medium hear, Remove from the stove, add the butter. Once it is cooled, pour on top of the cream-cheese layer of the pie.
Enjoy! This is a favorite by Maralyn Hill