From August 1975
Maine Blueberry Cream Cheese Pie
- 1 pie shell (pre-baked)
- 1 8 oz package cream cheese
- 3/4 cup sugar
- 1/4 cup sour cream
- 1/2 teaspoon vanilla
- 1 cup blueberries
- 1/2 cup water
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- confectioner’s sugar
- cinnamon
- nutmeg
- Blend the cream cheese and 1/4 cup sugar together.
- Add the sour cream and vanilla, spread in cooled pie shell and chill.
- Mash 1 cup of the blueberries with the water.
- Boil and strain; you should have about 1 cup of blueberry juice.
- In a saucepan, combine the remaining sugar and the cornstarch.
- Add the reserved blueberry juice, stir.
- Cook until thick, remove from heat.
- Add the lemon juice and cool completely.
- Pour 2-3 cups of fresh blueberries over the cream cheese pie.
- Spoon the blueberry glaze over, and chill 3 hours.
- Dust with the sugar, cinnamon, and nutmeg.
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