I’m fairly certain that pie vs cake is one of my favorite debates to have with those who love food as much as I do. Most have a very rigid opinion about either crispy, flaky crusts or rich, moist layers. But the true pie believers even forgo the all American tradition of birthday cake in favor of birthday pie. Or better yet, pies!
That was how this pie came to be developed. After receiving a lemon pie request to for a recent birthday celebration, I decided to prepare a trio of pies for the occasion. I wanted something that was reminiscent of cheesecake without being quite as heavy. This is the perfect pie for those end of the summer bbq’s that are hoping to celebrate the last bit of warmth left in the air!
- 1 graham cracker crust, baked and cooled
- 8 ounces cream cheese, softened
- 3/4 cup confectioners’ sugar
- 3/4 cup heavy whipping cream
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1/4 cup lemon juice
- 3 cups fresh blueberries
With an electric mixer fitted with the paddle attachment, beat cream cheese and confectioners’ sugar until smooth.
In a separate bowl, whip whipping cream until still peaks form. Fold whipped cream and vanilla into the cream cheese mixture.
Spread cream filling into pie shell. Chill.
Meanwhile, make the blueberry topping. In a large saucepan, combine the sugar, cornstarch, water, and lemon juice. Stir until smooth. Stir in blueberries.
Bring blueberry mixture to a boil over medium heat.
Cook and stir for two minutes more or until thickened. Berries may not pop completely, and can be lightly mashed with the back of a spoon if desired.
Allow blueberry topping to cool completely.
Spread blueberry topping over cream cheese layer, leaving a slight edge to avoid staining the pie crust.