Sunday, June 25, 2006


1 9” pie shell baked
5 cups fresh blueberries
1 8 oz package cream cheese
2 T. milk
¼ cup sugar
1 cup sugar
1 cup water
3 T. cornstarch
3 T. lemon juice

Combine cream cheese, milk and ¼ cup sugar. Spread in bottom of pie shell. Place 4 cups blueberries on top of cream cheese mixture.

Make glaze: Combine 1 cup sugar and cornstarch. Slowly add lemon juice, water and remaining 1 cup blueberries. Cook over medium heat and stir until thickened. Cool glaze. Pour over blueberries in pie shell. Chill at least 3 hours before serving. Serve plain or garnish with whipped cream.

1. This is equally good made with a vanilla wafer crumb crust.
2. You can substitute any fresh berries for the blueberries.
3. To make in a 9 x 13 pan, double ingredients. A crumb crust works best for this.

recipe compiled by Vicky Cook

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