Desserts Extended Family

Blueberry Cheese Pie

I think that Aunt Becky also makes this with Phyllo dough. It is one of my favorites.



  • 9 inch graham cracker crust
  • 8 oz cream cheese
  • 14 oz sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 cups of fresh or frozen blueberries


Beat cream cheese and milk until fluffy.  Stir in 1/6 cup of lemon juice and vanilla.  Pour into prepared crust.  In saucepan, combine sugar and cornstarch, and mix well.  Add  1/2 cup water, the rest of lemon juice, and the blueberries.  Stir and cook over medium heat until thick.  Cool and pour on pie.  Refrigerate until ready to eat.

Rebecca (Our Aunt)

Neosho, Missouri

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