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.
Serving size: Complete recipe
Calories 2787 Calories from Fat 1450
% Daily Value*
Total Fat 164 g252.5%
Saturated Fat 86.3 g431.6%
Trans Fat 0 g
Cholesterol 369 mg123%
Sodium 1356.9 mg56.5%
Total Carbohydrates 299 g99.6%
Dietary Fiber 8.1 g32.6%
Sugars 97.2 g
Protein 29 g57.5%
Vitamin A 87.5% Vitamin C 61.1%
Calcium 49.6% Iron 44.6%
*Based on a 2000 Calorie diet