Blueberry Cream Cheese Pie
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Serves/Makes: 8
Ready in: 1-2 hrs
- 4 cups blueberries
- 3/4 cup water
- 4 tablespoons cornstarch
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 package (6 ounce size) cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups frozen non-dairy whipped topping, thawed
- 1 (9 inch size) baked pie shell
- whipped cream, optional
Combine half of the blueberries with the water in a saucepan over medium heat. Bring to a simmer and let cook for 3-4 minutes. Mix together the cornstarch and sugar then stir the mixture into the fruit. Cook, stirring constantly, until the sauce has thickened. Stir in the lemon juice. Remove the pan from the heat and stir in the remaining blueberries. Set the pan aside to cool. Combine the cream cheese and powdered sugar in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Fold the whipped topping into the cream cheese mixture by hand. Spread the cream cheese mixture in the bottom of the baked pie crust. Top with the berry sauce. Place in the refrigerator and chill for 1-2 hours. Serve the pie with whipped cream if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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