Blueberry Cream Pie

Name: Blueberry Cream Pie
Ingredients: 4 oz. room tempature cream cheese (regular, not low fat or whipped); 1/2 cup confectioner's sugar; 1/2 tsp. almond extract; 1 cup whipping cream; One 9 inch baked pie shell; 4 cups fresh blueberries; 3/4 cup water; 1 tbsp. butter; 1 cup sugar; 3 tbsp. cornstarch; 1/2 tsp. cinnamon; Pinch of salt; 1 tbsp. lemon juice

13 ingredients

1 steps

Ingredients

4 oz. room tempature cream cheese (regular, not low fat or whipped)
1/2 cup confectioner's sugar
1/2 tsp. almond extract
1 cup whipping cream
One 9 inch baked pie shell
4 cups fresh blueberries
3/4 cup water
1 tbsp. butter
1 cup sugar
3 tbsp. cornstarch
1/2 tsp. cinnamon
Pinch of salt
1 tbsp. lemon juice

Directions

1

{"0":"Cream together the cream cheese, confectioner's sugar and almond extract. Whip the cream and fold into the cream cheese mixture. Spread into the pie shell and refrigerate for 1 hour or more.","2":"Bring 1 cup blueberries and the water to a boil and simmmer for 4 minutes, stirring constantly. Add the butter and stir.","4":"Mix the sugar, cornstarch, cinnamon & salt; add to the hot blueberry mixture. Cook over low heat until thick and clear. Remove from the heat and the lemon juice.","6":"Pour remaining 3 cups blueberries over the chilled cream cheese mixture in the pie shell. Pour and spread the hot blueberry mixture over the fresh berries. Refrigerate. Serve with fresh whipped cream."}