Recipes

Soften cream cheese. Add milk and lemon peel; beat until smooth. Spread cheese mixture evenly in bottom of baked pie shell.

Sprinkle 2 c. whole blueberries over cheese layer.

Mash remainder of blueberries; spoon into a 1-1/2 c. measure. Add lemon juice and salt and enough water to make 1-1/2 c. of pulp and liquid.

Place in a small saucepan.

Mix sugar and cornstarch. Stir into the blueberry pulp.

Bring to a boil, stirring constantly, and cook for about 2 minutes or until thickened. Cool mixture to lukewarm.

Spoon the blueberry sauce over blueberries. Chill pie for several hours.

Cut pie and watch.. in one minute it will be gone! Enjoy!