Blueberry Cream Cheese Pie Recipe
Posted by Dave at 6/27/2011 11:19:12 AM
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We also like to throw in some blackberries to add a little tartness to the pie and glaze.
© 1995 Elizabeth Snare Smith
- 1 (8 oz) pkg. cream cheese, softened
- 1/4 cup sugar
- 1/4 cup commercial sour cream
- 1/2 teaspoon vanilla extract
- 1 baked 9-inch pastry shell
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons comstarch
- 1 tablespoon lemon juice
- 2 1/2 cups fresh blueberries (1 cup for juice, 1 1/2 for pie)
- Commercial sour cream
- 2 tablespoons powdered sugar
- Dash of ground cinnamon
- Blueberries
- Grated nutmeg
- Combine the first four ingredients (the cream cheese, 1/4 cup sugar, l/4 cup sour cream, 1/2 tsp. vanilla extract).
- Beat at medium speed of an electric mixer 1 minute or until smooth.
- Spread mixture in baked pastry shell; cover and chill for 1 hour.
- Place 1 cup blueberries in a small saucepan; mash with a potato masher.
- Add water; bring to a boil.
- Reduce heat, and simmer 3 minutes.
- Remove from heat.
- Strain berry mixture.
- If necessary, add water to juice to make 1 cup; return to saucepan.
- Combine 1/2 cup sugar and cornstarch; stir into berry liquid.
- Bring to a boil, and boil 1 minute, stirring constantly.
- Stir in lemon juice, cool.
- Place 1 1/2 cups blueberries over cream cheese mixture; pour glaze over top.
- Chill 2 to 3 hours.
- To serve, dollop each slice with sour cream.
- Combine powdered sugar and cinnamon; sprinkle mixture over sour cream.
- Garnish with blueberries and freshly grated nutmeg.
© 1995 Elizabeth Snare Smith
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