Blueberry Cream Cheese Pie
|9 inch graham cracker crust||1 , unbaked|
|Blueberries||2 Cup (32 tbs), thawed and drained (Fresh / Frozen)|
|Cornstarch/Arrowroot flour||1 Tablespoon|
|Cream cheese||8 Ounce (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Mild flavored honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Fresh blueberries||1⁄4 Cup (4 tbs) (For Garnish)|
Preheat oven to 400° F.
Prepare Graham Cracker Crust. Set aside.
Place blueberries in a 2-quart saucepan and sprinkle with cornstarch or arrowroot flour. Cook over medium heat, tossing gently, for 3 minutes or until cornstarch or arrowroot flour begins to thicken. Remove from heat and spoon berries into crust.
Beat cream cheese and sour cream together in a bowl until smooth. Add honey, vanilla extract and lemon Juice. Mix until blended. Pour over filling.
Bake for 15 minutes.
Remove from oven and let cool. Garnish with fresh blueberries.