Categories: Blueberries, Dessert, Pie

Ingredients

• 1 large store-bought graham cracker crust
• Filling:
• 1 (16 ounce) bag individually frozen blueberries (not packed in syrup)
• 1 1/2 tablespoons fresh lemon juice
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• fresh blueberries (a handful, this is optional)
• Cream Cheese-Sour Cream Topping:
• 1 (8 ounce) package cream cheese, softened (use full fat)
• 1/3 cup powdered sugar, sifted
• 2 tablespoons sugar
• 1 teaspoon grated lemon zest
• 1/2 cup sour cream (full fat)
• 1/4 teaspoon vanilla extract
• Garnish:
• fresh blueberries
• threads lemon zest

Directions

1. Prebake store-bought crust per package directions and let cool.

2. In a saucepan, combine the blueberries and lemon juice; cover and cook over med to low heat until the blueberries are almost simmering in their own liquid.

3. Mix the sugar and cornstarch together; then stir the mixture into the blueberries.

4. Bring the blueberry mixture to a boil, stirring.

5. Once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 ½ minutes.

6. Remove from the heat and stir in the vanilla.

7. Scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.

8. Spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.

9. If you are using fresh berries, scatter them over the fruit filling and press them into the cooked berries; refrigerate 30-60 minutes. Meanwhile, make the topping-with an electric mixer, beat the cream cheese, sugars, and lemon zest together until smooth.

10. Add in the sour cream and vanilla; blend briefly until smooth.

11. Spoon the filling over the chilled pie and smooth the top with a spoon.

12. Cover w/ loosely tented foil and refrigerate for 2 or more hours.

13. Right before serving, garnish with blueberries or lemon zest.

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