Blueberry Cream Cheese Pie

By cwyorkiex3

Ingredients

• Glaze:
• 1 8 ounce package cream cheese
• 1 14 ounce can sweetened condensed milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 2 cups fresh or dry-pack frozen blueberries, rinsed and drain – 2 cups of blueberries is a 16 ounce package of frozen blueberries
• 1 baked 9-inch pie shell
• 1 cup sugar
• 2 tablespoons corn starch
• 3/4 cup water
• 2 cups (1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.

Preparation

Step 1

Let cream cheese soften at room temperature. In a medium bowl, whip cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Blend in lemon juice and vanilla. Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours.


In a small saucepan, combine sugar and corn starch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries. Cook over medium heat; stir constantly until mixture thickens and comes to a boil. Continue to stir and cook until mixture is clear, which takes about 2 minutes. Strain. Cool. Arrange remaining 1-1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.