Blueberry Cream Cheese Pie by Beachdee

[BakerAunt]

PIE/TART Blueberry Cream cheese
Submitted by beachdee on July 02, 2010 at 3:34 am

Easy, no-bake recipe that also works well with blackberries.

12 Graham cracker tart shells or one large pie shell
4 cups berries
3 Tbsp organic (non-GMO)cornstarch or alternative (e.g., tapioca starch)
3/4 cup water (up to 1 cup)
3/4 cup sugar if using blueberries, 1/2 cup for blackberries
1 tsp lemon juice (optional)
1 Tbsp butter (optional)
8 oz softened cream cheese
1 Tsp powdered sugar
dab of milk, enough so cream cheese can be stirred and spread

Add cornstarch, sugar, and water to saucepan and mix. Add 1 cup of the berries. Cook on medium heat until thick, clear, and bubbly, then remove from heat.

Add remaining 3 cups berries and the lemon juice and/or butter, if using. Mix gently to coat all berries.

Blend the cream cheese with the powdered sugar, adding just enough milk so that the mixture can be spread in the bottom of the tart/pie shells. Spread the cream cheese mix in the shells, then spoon the berry mixture evenly in. Best to chill for at least half an hour before serving.

Store in refrigerator; pie will be easier to cut and serve if chilled at least 45 minutes before serving. Whipped cream is nice on top but totally not necessary!

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