RECIPE: Summer Blueberry Pie

This recipe is a real easy, NO BAKE, summer pie that is honestly one of the best foods I’ve ever put in my mouth. It is a family favorite that’s light, easy, and so tasty. With a few simple ingredients, there’s no need to deal with the oven, only a little time on the stove and some resting time for the pie to set.

Ingredients
1 graham cracker crust (store bought or homemade)

Topping:
3 cups blueberries
½ cup sugar
2 Tbsp water
1.5 Tbsp cornstarch

Filling:
4oz cream cheese (light works as well)
1 cup whipping cream
½ cup powdered sugar
1.5 tsp vanilla

Directions

Start by heating the topping 2 cups blueberries with the sugar, water and cornstarch in a saucepan over low heat. Heat until it begins to thicken, then remove from heat (maybe 6-10 minutes) You want it to be thick, but still liquid enough to pour out of the pan. Let the mixture cool.

In a bowl, mix the cream cheese, vanilla, and powdered sugar. In another bowl, whip the whipping cream until fluffy and thick. Add the whipped cream to the cream cheese mixture and mix until combined. Spread this mixture into the pie crust and refrigerate so it firms up a bit.

 

Once the blueberry topping has cooled, Fold in the remaining 1 cup of fresh blueberries. Spread the topping onto the cream cheese filling of the pie and refrigerate.

 

I highly recommend making this pie because it’s so delicious and I never realized how easy it is to make. It’s a perfect cool, light, summer blueberry pie that will impress anyone. Hope y’all had a great 4th of July Weekend!

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