Wednesday, April 24, 2013

Blueberry Cream Cheese Pie

1 8 ounce package cream cheese
1 14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cups fresh or dry-pack frozen blueberries, rinsed and drain - 2 cups of blueberries is a 16 ounce package of frozen blueberries
1 baked 9-inch pie shell
1 cup sugar
2 tablespoons corn starch
3/4 cup water
2 cups (1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.


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 corn starch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries. Cook over medium heat; stir constantly until mixture 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.
— with Kathy Lyles-Stewart and Glen Allen.

1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)