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Blueberry Cream Cheese Pie at it's Best | Families

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Blueberry Cream Cheese Pie at it's Best
Families, News, People
Blueberry Cream Cheese Pie at it's Best

Blueberry Cream Cheese Pie                                           

2 pints Blue Berries (Divided)

½ cup White Sugar

½ cup Water

Pinch of Salt

I tablespoon Corn Starch mixed with a few spoonfuls of water till smooth

Mix 2/3 cup berries, sugar, water & salt and bring to a boil over med heat. Cook until most of the berries are cooked and the mixture has a nice color. Add the cornstarch, a little at a time, till thickened. Cook till clear, then remove from heat and let cool completely. Add the remaining fresh berries and pour over cream mixture. Refrigerate. Top with Cool Whip.  Toss a few fresh  berries on top just before serving. (Optional)

While the berries are cooling you can put the remainder of the pie together as follows:

1 pkg Cinnamon Graham Crackers

1 stick Butter-melted

Put crackers in food processor or put in plastic bag and crush with rolling pin/pan. Mix with melted butter and press into the sides & bottom of a 9 inch pie pan. Refrigerate

1 8oz pkg Cream Cheese-room temp

1 can Eagle Brand Milk/ or other Brand of Sweetened Condensed Milk

1 teas Vanilla

1/3 cup fresh Lemon Juice + Zest of 2 Lemons

Mix together until smooth. Pour over cracker crust & refrigerate

For a 9x13 pan, I used 2 pkg. of cream cheese, 2 cans milk, 1 tablespoon vanilla,  juice of 3 Lemons and zest of 3 Lemons,  3 more whole crackers & 1 extra pint berries.

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