Blueberry Cream Pie

• 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

1. 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.
3. 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.
4. 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.

cream cheese, sugar, almond extract, whipping cream, fresh blueberries, water, butter, sugar, cornstarch, cinnamon, salt, lemon juice

Taken from www.epicurious.com/recipes/member/views/blueberry-cream-pie-1211158 (may not work)