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Categories:
cream cheese condensed milk lemon juice vanilla fresh blueberries crust sugar cornstarch water fresh blueberries
Viewed: 49 - Published at: 5 years agoIngredients
- 1 (8 ounce) package cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 13 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
- 34 cup water
- 2 cups fresh blueberries or 2 cups dry-pack frozen blueberries, rinsed and drained
Method
- 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.
- 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.
- Enjoy more recipes with cream cheese?
- Check out the post 52 Weeks of Cream Cheese.
