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Desserts - Fresh Blueberry Cream Cheese Pie



INGREDIENTS
  • 12 ounces cream cheese, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 large graham cracker crust
  • Sour cream topping:
  • 8 ounces sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Blueberry topping:
  • 1 quart fresh blueberries
  • 1/2 cup water
  • 1 cup sugar
  • 3 tablespoons cornstarch

INSTRUCTIONS
Beat cream cheese until smooth. Add eggs, one at a time, and beat until smooth. Add sugar and vanilla. Pour into crust and bake 20 minutes at 375°. Cool.
To make sour cream topping, mix sour cream, sugar and vanilla. Spread on cooled pie and bake five minutes at 400°. Chill.
To make blueberry topping, combine blueberries, water, sugar, and cornstarch in a large saucepan. Cook and stir until thick. Cool; spread on top of chilled pie. Keep pie refrigerated.
 
 
 
 
Submitted By: Jenny Beavers-Milam
Decaturville
First Farmers Co-op
Number of Servings: 0
 
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