Blueberry Pie With Cream Cheese Topping #688 3/04

Categories:
New 2004, pies

1 quart fresh blueberries; washed & drained
1 medium lemon
3/4 cup Sugar
3 tablespoon cornstarch
1/4 teaspoon Salt
1 9 inch pie shell; baked
2 3 oz cream cheese; softened

Put blueberries in a saucepan with the grated rind and juice of the lemon. Cover and cook for 5 minutes. Mix the sugar, cornstarch, and salt together. Stir into the berries and cook, stirring, until thickened. Cool and pour into baked pie shell. Beat the softened cream cheese with the cream; decorate cold pie. 8/3/10 tried this again. Blueberries were too sour and did not get thick enough. Used 8 oz cream cheese with enough cream to make it spreadable and it still was not enough topping.

Yield: 6 servings