Blueberry Cream Cheese Pie

This recipe layers fresh blueberries with cooked berries for a garden-fresh, summer taste. A cream cheese base and whipped cream topping give the pie a perfect finish. This is a great pie to make for your July 4 dessert.
Prep filling: 40 minutes Yield: 8 to 10 servings Pan: 9-inch pie plate Difficulty: easy

Ingredients

  • 9-inch prebaked pie pastry, cooled
  • 4 cups (1 quart) fresh blueberries, divided
  • 1/2 teaspoon fresh grated lemon rind
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup pineapple juice
  • 1/4 cup (31 grams) cornstarch
  • 1/2 cup (102 grams) granulated sugar
  • 8-ounce package cream cheese, softened
  • 3 tablespoons cream or whole milk
  • 1 teaspoon honey
  • 1/4 teaspoon ground ginger
  • 1 cup heavy whipping cream, very cold
  • 1 tablespoon granulated sugar (for whipped cream)

Directions

  • Prepare and bake a 9-inch pie pastry; cool on a wire rack.
  • Puree 2 cups blueberries in the work bowl of a food processor. Add the lemon rind, cinnamon, pineapple juice, cornstarch, and 1/2 cup sugar; blend until smooth.
  • Pour the blueberry mixture into a heavy saucepan and cook over medium-high heat until it begins to just simmer, stirring constantly. Turn down the heat and continue to cook and stir until the mixture is very thick and translucent, about 3 to 5 minutes; remove from the heat, cover and cool completely.
  • In a medium bowl, beat the cream cheese, cream or milk, honey, and ginger until well blended. Spread the mixture on the base of a prebaked and cooled pie shell; chill until needed.
  • Spoon half the cooked blueberry mixture over the cream cheese layer in the pie shell and spread. Arrange 2 cups whole blueberries over the cooked mixture. Spread the remaining cooked mixture over the whole blueberries. Chill the pie while preparing the whipped cream.
  • Chill a large bowl, beaters, and cream in the freezer for about 5 minutes. Using an electric mixer, beat the cream to soft peaks. Gradually add 1 tablespoon sugar and continue beating the cream until stiff peaks form. Spread the whipped cream evenly over the pie. Chill the pie until needed.
  • Cover and store leftover pie in the refrigerator for up to 3 days.

Tips

  • This recipe uses large, juicy cultivated blueberries.
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