Cream Cheese Blueberry Pie

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook.

If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

Cream Cheese Blueberry Pie

Jeanette Shepherd

4 oz. softened cream cheese                                        2/3 c. sugar

½ c. confectioners’ sugar                                               ½ c. water

½ c. heavy whipping cream, whipped                       ¼ c. cornstarch

1 9-inch pastry shell                                                        3 c. frozen or fresh blueberries

                                                                                                ¼ c. lemon juice

In small mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread into pastry shell. In 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. Spread over cream cheese layer. Refrigerate until serving.