Blueberry Cream Cheese Pie

I've mentioned it before, my husband really loves blueberries. Ridiculously loves them! Fresh blueberries are usually so expensive though that I rarely cook with them, but now that they're coming into season they're a lot more affordable! I bought a big container of blueberries at the store and had intended to make a blueberry cheesecake but knew I wouldn't have the time over the holiday weekend, so I searched for a recipe with a similar taste but a lot less prep/cooking time. This is a recipe for a no bake Blueberry Cream Cheese pie that I adapted from this recipe from Allrecipes.com. It's good, really good. My husband ate one slice then immediately went back for another one. The cream cheese layer has the flavor of a cheesecake but a more fluffy, mousse-like texture, and the blueberry layer has the perfect amount of sweetness with a nice hint of lemon at the end. I don't think this pie is going to last long in our fridge, luckily it will be easy to make another one! :)

BLUEBERRY CREAM CHEESE PIE

INGREDIENTS:

1 (8 oz) block cream cheese, softened
1/2 cup powdered sugar

1 teaspoon vanilla extract
1 (16 oz) tub Cool Whip whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice

1 tablespoon lemon zest
3 cups fresh blueberries

DIRECTIONS:

1. In a medium mixing bowl beat cream cheese, powdered sugar and vanilla until smooth. Fold in Cool Whip. Spread evenly into graham cracker shell and set in refrigerator to chill.

2. In a large saucepan combine the sugar, cornstarch, water, lemon juice and lemon zest until smooth; stir in blueberries. Bring to a boil over medium heat. Cook for 2 minutes or until thickened, stirring frequently. Allow blueberries to cool, then spread over cream cheese pie layer. Refrigerate until serving.