Quick, easy and delicious. The textures of the un-cooked blueberries folded into a velvety blueberry puree, then set into a graham cracker crust is scrumptious. Great for summer entertaining.
Ingredients
- For the Crust
- 12 each graham crackers
- 2 tbsp. sugar
- 6 tbsp. butter, melted
- Pinch of salt
- For the Blueberry Puree
- 2 cups blueberries
- 1/3 cup sugar
- 4 tsp. cornstarch
- 1/4 tsp. salt
- 1 tbsp. lemon juice
- For the Filling
- 2 3/4 cups fresh blueberries
- For the Cream cheese Frosting
- 8 oz cream cheese
- 2 tsp. vanilla extract
- 1/4 cup sugar
- 1 cup heavy cream
Directions
- In processor grind graham crackers into fine crumbs, add sugar and salt then melted butter until mixed. Press into 9” pie pan. Bake 325 for 16-18 min.
- Add uncooked blueberries to blueberry puree, add to baked crust, and chill until set or overnight top with whipped cream cheese frosting if desired.
- Process blueberries until smooth add sugar, cornstarch and salt, simmer in sauce pan until thickened remove from heat then add
lemon juice, stain out seeds and skins if desired with wire strainer. - In electric mixer whip soften cream cheese until light and fluffy add sugar and vanilla and beat in, add heavy cream and mix until soft have peaks formed.
- Top Blueberry pie with frosting using a pastry bag with star tip or pallet knife as desired.