3ouncescream cheeseregular, brick, softened 1 hour at room temperature
1/2c.powdered sugar
1/2tsp.vanilla
1cupheavy creamwhipped
18ouncesfresh blueberriesdivided in half
6Tbsp.waterdivided
3 Tbsp.cornstarch
3/4cupsugar
1/4tsp.nutmeg
1/8tsp.cinnamon
Splash of fresh lemon juice
Instructions
In a food processor, buzz graham crackers into fine crumbs. Pour into a bowl.
In a small saucepan (or bowl in the microwave), melt butter. Pour butter over graham cracker crumbs. Mix thoroughly with fork until combined. Pour mixture into 9-inch diameter pie pan. Press firmly.
Preheat oven to 350. While oven is preheating, chill pie crust.
When oven has come to temperature, bake crust about 8 minutes, until fragrant. Remove from oven and let cool.
In a medium bowl, blend cream cheese, sugar and vanilla. In a separate bowl, with an electric mixer, beat cream to stiff peaks. Fold the whipped cream into the cream cheese mixture. Spoon into cooled pie shell and refrigerate.
Put half of the blueberries in a large bowl and set aside.
In a small bowl, combine 3 Tbsp. of the water with the cornstarch.
In a medium saucepan, combine the other half of the blueberries with the sugar, the remaining 3 Tbsp. of water, and the spices. Bring the berries to a simmer over medium heat, and stir in the cornstarch mixture. Reduce heat to low and simmer until the mixture thickens. Turn off the heat and stir in the lemon juice.
Pour the hot blueberry mix into a bowl to cool to barely warm or room temperature. Add the rest of the blueberries and mix. Spread over the cream cheese filling. Chill several hours before serving.
Notes
Mom's hand-written recipe instructs bakers to use "1 No. 2 can of. blueberry pie mix (20 ounces)." You can certainly use canned pie filling. She did, and everyone loved this pie.