- 8
Ingredients
- Filling:
- 1 9 inch pastry crust, baked
- 8 oz cream cheese, softened
- 1 C powdered sugar
- 3/4 C sour cream
- 1 t vanilla
- 1 8 oz package cool whip
- dash salt
- Topping:
- 3/4 C sugar
- 1/4 C cornstarch
- 10 T water
- 2 T fresh lemon juice
- 3 C fresh or frozen blueberries
- dash salt
- 1/2 t vanilla
- 1 T butter
Preparation
Step 1
1. In large mixing bowl, or in stand mixer beat the cream cheese until smooth.
2. Add powdered sugar and vanilla and mix well.
3. Add sour cream, cool whip and dash of salt. Mix until well combined, and set mixture aside.
4. In medium sized sauce pan mix cornstarch and sugar together.
5. Add water and lemon juice and stir until smooth.
6. Get that sauce pan on stove top and turn heat to medium. Stir in blueberries. If you are using frozen blueberries, just pop them in microwave for a couple minutes so they aren't ice cold when you add them to sauce pan.
7. Bring mixture to boil, stirring constantly. It should thicken up after a couple of minutes. You want it to be consistency of canned pie filling.
8. Remove pan from heat and stir in dash salt, vanilla and butter.
9. Set it aside to cool.
10. Pour cream filling into pre-baked pastry crust. When blueberry topping is cooled to room temperature spread it over filling. Cover with Plastic Wrap and refrigerate for at least 2 hours.
Note....this pie can easily be made a day ahead. Enjoy!