Double Blueberry Cheese Pie
|Classic single crust||1|
|Cream cheese||16 Ounce, softened (Two 8 Ounce Each Packages)|
|Granulated sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Fresh blueberries||2 Cup (32 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Confectioners sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Blueberries||1 Cup (16 tbs)|
1. For crust, prepare in 9- or 9-1/2-inch deep-dish pie plate. Do not bake. Heat oven to 350°F.
2. For filling, place cream cheese and granulated sugar in food processor bowl. Process, using steel blade, until smooth. Add flour, eggs, 2 teaspoons vanilla and 1/2 cup whipping cream through feed tube while processor is running. Process until blended. Add 2 cups blueberries. Pulse (quick on and off) twice. Pour into unbaked pie crust.
3. Bake at 350°F for 45 minutes. Do not overtake. Cool on wire rack for 2 hours. Refrigerate 6 hours or overnight.
4. For topping, beat 2 cups whipping cream in large bowl at high speed of electric mixer until stiff peaks form. Beat in confectioners' sugar and 1 teaspoon vanilla. Spread over top of pie. Garnish with 1 cup blueberries. Serve immediately. Refrigerate leftover pie.