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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Blueberry Pie Recipe

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This recipe for Cream Cheese Blueberry Pie is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. cream cheese --softened
1/2 c. confectioners' sugar
1/2 c. heavy whipping cream -- whipped
1 pastry shell -- baked and cooled
2/3 c. sugar
1/4 c. cornstarch
1/2 c. water
1/4 c. lemon juice
3 c. fresh or frozen blueberries
Directions:
Directions:
1. In a small mixing bowl, beat cream cheese
and confectioners' sugar until smooth. Fold
in whipped creams. Spread into pastry shell.
2. In a large saucepan, combine sugar,
cornstarch, water and lemon juice until
smooth; stir in blueberries. Bring to a boil
over medium heat; cook and stir for 2
minutes or until thickened. Cool.
3. Spread over cream cheese layer.
Refrigerate until serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes plus cooling
Personal Notes:
Personal Notes:
I serve with a dollop of whipped cream on top.
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