Blueberry Cheese Pie

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 Roelfsema (Our Aunt)

Neosho, Missouri

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


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