Cream Cheese Blueberry Pie (great for minis)
(from rosie’s recipe box)
I also used this recipe to make mini blueberry pie tartlets. I used a sugar cookie recipe for the crust. I add a teaspoon of vanilla to the cream filling.
after a few hours in the fridge and all together – FANTASTIC! And, the color and texture seems really off until the blueberry mixture comes to a boil.
Source: allrecipes.com
Categories: Dessert, not tried
Ingredients
- 4 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 cup heavy whipping cream, whipped
- 1 (9 inch) pastry shell, baked
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1/4 cup lemon juice
- 3 cups fresh or frozen blueberries
Directions
-
In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread into pastry shell.
-
In a large saucepan, combine the 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. Spread over cream cheese layer. Refrigerate until serving.