CREAM CHEESE BLUEBERRY PIE
- Servings: 6-8
- Preparation Time: 20
- 4 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 cup heavy whipping cream, whipped
- 1 pastry shell (9-inches), baked
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1/4 cup lemon juice
- 3 cups fresh or frozen blueberries
In a small mixing bowl, beat cream cheese and confectioner's sugar until smooth. Fold in whipped cream. Spread into pastry shell.
In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.