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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This really is a dreamy pie. The bright taste of the pineapple blends with the tart blueberries, and the cream cheese layer sets it all off. Make sure to use less sugar for riper blueberries. Ingredients:
11 oz. cream cheese |
8oz tidbit pineapple, divided |
1/4 cup sugar |
2 tablespoons milk |
1/2 cup cool whip |
1 tsp vanilla |
1 9 graham cracker piecrust |
3-1/2 cups fresh blueberries |
7 tablespoons sugar (divided) |
3 tsp lemon juice |
2 tablespoons cornstarch |
1/16 tsp salt |
2-3 tablespoons minced pecans |
Directions:
1. Set out cream cheese to soften or microwave it a little.
2. Set pineapple to drain as you do the next step; reserve syrup.
3. Blend cream cheese with sugar, milk, Cool Whip, and vanilla - may use mixer on low setting.
4. Add most of pineapple and spread over piecrust.
5. Chill pie in freezer.
6. Simmer berries, 4 Tablespoons sugar, and lemon juice for 7 minutes, stirring.
7. Blend 3 Tablespoons sugar, cornstarch, and salt.
8. Remove most of blueberries from pot with slotted spoon, leaving juice.
9. Combine syrups: start with reserved pineapple juice then add blueberry juice, measuring to 1-1/2 cups (if there's not enough juice you can add a little water); blend with cornstarch mixture.
10. Cook, stirring, till thickened, in the same pot the blueberries were in.
11. Stir in blueberries and pecans.
12. Take crust with cream cheese out of freezer and put in refrigerator.
13. Chill blueberry mixture in freezer till cooler but still pourable, about 35 minutes.
14. Pour over cream cheese layer in piecrust.
15. Chill till firm in refrigerator (not freezer).
16. May add dollops of Cool Whip on top with a garnish of pineapple. (I don't recommend adding a whole other layer of Cool Whip because it dilutes the taste too much.)
17. 1-1/2 recipes makes 2 six-inch pies.
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