Julie Doellingen's Blueberry Cream Cheese Pie

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 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 blueberries (2 cups of blueberries is a 16 ounce package of frozen blueberries) or 2 cups dry-pack frozen blueberries, rinsed and drained (2 cups of blueberries is a 16 ounce package of frozen blueberries)
• 1 9-inch baked pie crust
• 1 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 2 cups fresh blueberries or 2 cups dry-pack frozen blueberries, rinsed and drained

Recipe

• 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.
• 2 in a small saucepan, combine sugar and cornstarch thoroughly. gradually stir in water. measure 1/2 cup blueberries; crushed. add crushed berries. cook over medium heat; stir constantly until misture 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.
• 3 enjoy more recipes with cream cheese? check out the post 52 weeks of cream cheese.