Blueberry Cream Cheese Pie

• 1 (14 1/2 ounce) can blueberries
• 4 tablespoons lemon juice
• 12 cup sugar
• 1 12 tablespoons cornstarch
• 1 dash salt
• 6 ounces cream cheese, softened
• 34 cup confectioners' sugar
• 1 teaspoon vanilla
• 1 cup heavy cream, whipped
• 1 pie crust, baked (9-inch)

1. Drain blueberries, reserving 5 ounces of juice.
2. In a saucepan combine blueberries, lemon juice, and reserved blueberry juice.
3. Cook until the skins of berries pop.
4. Combine sugar, cornstarch, and salt and stir into blueberry mixture.
5. Cook over medium heat, stirring until mixture is thick and dear.
6. Cool.
7. Blend cheese, confectioners' sugar, and vanilla.
8. Fold whipped cream into cheese mixture and spread in bottom of pastry shell.
9. Pour blueberry mixture over the top, spreading evenly.
10. Chill overnight.

blueberries, lemon juice, sugar, cornstarch, salt, cream cheese, confectioners, vanilla, heavy cream, pie crust

Taken from www.food.com/recipe/blueberry-cream-cheese-pie-404017 (may not work)