Blueberries And Cream Pie

• 8 ounces, weight Cream Cheese, Softened
• 1 Tablespoon Lemon Juice
• 3/4 cups Powdered Sugar
• 1 whole Baked 9-inch Pie Crust
• 1/4 cups Granulated Sugar
• 1/2 cups Water
• 1 whole Small Lemon, Zested
• 1 Tablespoon Cornstarch
• 2 cups Fresh Or Frozen Blueberries

1. Note: Prep time includes refrigeration time.
2. In a mixing bowl, beat cream cheese, lemon juice and the powdered sugar until well blended. Spread the cream cheese mixture in the bottom of the baked pie shell. Refrigerate while you prepare the blueberry topping and allow it to cool, about 1 hour.
3. Combine the granulated sugar, water, lemon zest and cornstarch in a small saucepan. Add blueberries and bring to a boil over high heat. Reduce heat and simmer 2 minutes. Remove from heat and set aside to cool completely.
4. Remove the pie from the refrigerator and pour the cooled blueberry topping over the cream cheese layer. Return the pie to the refrigerator to chill for an additional 3 hours or overnight before serving.

weight cream cheese, lemon juice, powdered sugar, pie crust, ubc, water, lemon, cornstarch, fresh or

Taken from tastykitchen.com/recipes/desserts/blueberries-and-cream-pie/ (may not work)