Blueberry-Cheese Pie

Blueberry-Cheese Pie

9-inch Graham Cracker Crust (but as you can see, I used a traditional crust; a graham cracker crust will make this taste more like a cheesecake)

For the Cheese Custard:
8  oz  Cream Cheese, room temperature
1/3  Cup  Sugar
1  teaspoon Vanilla
2  Eggs

For the Berries:
2  Cups  Blueberries
1/2  Cup  Water
1/3  Cup  Sugar
1-1/2  Tablespoons  Cornstarch, mixed with 2 Tablespoons  Water

Preheat oven to 325.  If you are using a homemade graham cracker crust or pie shell, bake for 8 minutes.  Cool completely before filling.

For the Cheese Custard:
In a bowl, combine the Cream Cheese, Sugar, and Vanilla and beat until thoroughly mixed and smooth.  Add Eggs and beat well.  Pour into the baked shell and bake until just set, 25-30 minutes.  Cool to room temperature.

For the Berries:
While the Custard is baking, combine the Blueberries, Water, and Sugar in a saucepan and bring to a boil.  Reduce heat and simmer, covered, for about 5 minutes, stirring once.  Remove from heat and add Cornstarch and Water mixture.  Bring back to a boil and cook for about 1 minute, stirring constantly.  Remove from heat and let cool.

Spoon Blueberries over the Custard.  Chill for at least 1 hour before serving.

This is so good--the Blueberry flavor is so intense!   You can also substitute with other kinds of berries.

"Forasmuch as ye know that ye were not redeemed with corruptible things, like silver and gold,...

But with the precious blood of Christ..."

I Peter 1:18a, 19a

Adapted from Williams-Sonoma Pies & Tarts.