- 8 oz of cream cheese, softened
- 1 1/2 cup sugar
- 1 tsp grated lemon rind
- 2 tbsp lemon juice
- 2 tbsp milk
- 3 tbsp cornstarch
- 5-6 cups of fresh blueberries
- 1 pie shell (graham cracker crust is good!)
Mix the cream cheese, 1/2 cup sugar, lemon rind & juice, & milk. Cream until it's whipped cream consistency. Pour cheese mixture into pie shell. Cover cheese mixture with 2-3 cups of fresh blueberries.
Mash remaining berries (approx 3 cups) with remaining sugar (1 cup) & let stand for 30 mins. Mix with cornstarch & cook over medium heat until thick & syrupy. Let cool & pour over pie. Refrigerate before serving.