BLUEBERRY CREAM CHEESE PIE
1 cup sugar
1/2 cup cornstarch
2 1/2 cups fresh or frozen blueberries
1 cup water
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 (8 ounce) container frozen non-dairy whipped topping, thawed
2 small graham cracker pie crusts
In medium saucepan over medium heat, stir together sugar and cornstarch until the cornstarch dissolves. Add blueberries and water, stirring continuously unitl thickened and bubbly. Reduce heat, continue stirring 2 minutes. Remove from heat and cover with plastic wrap. Let cool, but do not stir.
In large mixing bowl, beat cream cheese with electric mixer on medium speed for 30 seconds. Gradually beat in sweetened condensed milk, then beat in lemon juice. On low speed, add whipped topping, beating until combined. Spoon mixture into pie crusts, spreading evenly. Top with cooled blueberry mixture.
Cover and chill 4 hours before serving.
Makes 2 pies. Serves 12.
Remember, you can find fresh, delicious Georgia-grown blueberries at Georgia Farm Bureau Certified Farm Markets across the state. To find a market near you, visit our Certified Farm Market Locator.
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More blueberry recipes are available on the Georgia Blueberry Commission's website.