Ingredients
1 pie crust, baked
8 oz cream cheese, softened
14 oz condensed milk
⅓ cup lemon juice
1 tsp vanilla extract
2 cups fresh blueberries
¾ cup powdered sugar
1 cup granulated sugar
2 tbsps cornstarch
1 cup water
2 cups fresh blueberries, divided
whipping cream, for topping
Preparation
In a large bowl, add in cream cheese. Whip until fluffy.
Slowly add in condensed milk and powdered sugar. Continue mixing until well combined.
Add in lemon juice and vanilla, then fold in the blueberries.
Carefully pour the mixture into the pie shell.
Let chill for 2 to 3 hours.
Crush about ½ cup of blueberries. Set aside.
In a small saucepan, add sugar and cornstarch. Then, gradually stir in water.
Add in the crushed blueberries in the saucepan.
Cook over medium heat. Continuously stir until mixture boils and thickens.
Strain, then let cool.
Add the remaining ½ cup of blueberries onto the chilled pie.
Carefully and evenly pour the blueberry glaze on top. Refrigerate and enjoy!
