Ingredients
1 (9 inch) baked pie shell
6 cups blueberries
¾ cup water
4 tablespoons cornstarch combined with1 cup sugar
1 tablespoon lemon juice
9 ounces cream cheese
¾ cup powdered sugar
3 cups freshly whipped cream or whipped topping
Preparation
Simmer 2 cups berries with the water for 3 or 4 minutes. Add combined sugar and cornstarch to the cooking fruit. Continue cooking until syrup is thick, stirring constantly. When about thickened, add lemon juice. Remove from heat and stir in remaining 4 cups berries. Set aside to cool. Combine cream cheese and powdered sugar. Beat until smooth. Fold whipped topping into the cream cheese mixture until mixed through. Spread cream cheese mixture in bottom of pie crust. Top with the cooled berry filling and chill overnight. Serve with whipped topping or whipped cream.
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