One of the things I've been craving the most lately is blueberries. I can't seem to get enough of them in any way, shape, or form -- in muffins, in bread, in salads, in handfuls. My grocery store had a really good sale on blueberries recently, so needless to say I stocked up. And then I found myself with an abundance of blueberries, more than we could possibly eat. And it was then that Deborah very fortuitously posted a recipe for blueberry cream cheese pie on her blog. And I knew that I had to have it immediately.
This pie is soooo good, there are really no words to describe it. Basically it's a no-bake cheesecake, but the filling is fluffier and lighter than a traditional cheesecake. You could make this pie with absolutely any fruit topping; I'm going to try strawberries next. Cherries or blackberries would also be delicious. This is the perfect summer dessert!
Blueberry Cream Cheese Pie
Source: adapted from Deborah's Culinary Confections, original recipe from Allrecipes
1 8-ounce block cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 16-ounce tub whipped topping, thawed
1 9-inch prepared graham cracker crust
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh blueberries
1. In a medium mixing bowl beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Spread evenly into graham cracker shell and set in refrigerator to chill.
2. In a large saucepan combine the sugar, cornstarch, water, and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat. Cook for 2 minutes or until thickened, stirring frequently. Allow blueberries to cool, then spread over cream cheese pie layer. Refrigerate until serving.