Blueberry Cream Cheese Pie

Ingredients: For the Crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup granulated sugar

For the Filling: – 8 ounces cream cheese, softened – 1 cup powdered sugar – 1 teaspoon vanilla extract – 1 cup heavy cream, whipped

For the Blueberry Topping: – 2 cups fresh blueberries – 1/2 cup granulated sugar – 2 tablespoons cornstarch – 1/4 cup water – 1 tablespoon lemon juice

Instructions: 1. Preheat your oven to 350°F (175°C). 2. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Press the mixture into the bottom of a pie dish to form an even crust.

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Bake the crust in the preheated oven for about 8-10 minutes, or until it's golden brown. Remove from the oven and allow it to cool completely.

In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined.

1. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. 2. Spread the cream cheese mixture evenly over the cooled crust.

In a saucepan, combine the blueberries, granulated sugar, cornstarch, water, and lemon juice for the topping. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst.

Allow the blueberry topping to cool slightly, then spread it over the cream cheese layer in the pie crust.

1. Refrigerate the pie for at least 4 hours, or overnight, to allow it to set. 2. Slice and serve chilled. Enjoy your delicious Blueberry Cream Cheese Pie!

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