BLUEBERRY CHEESE PIE

3/4 cup finely ground shortbread cookie crumbs (8 Peak Freans shortcake cookies)
1 1/2 tbsp. butter or margarine, melted
1 1/4 lbs. (20 oz.) cream cheese, softened
1 cup sour cream
2 tbsp. fresh lemon juice
1 tsp. vanilla
1/2 cup sugar
1 egg plus 2 yolks, beaten together
FOR THE TOPPING:
2 cups fresh blueberries, divided use
1/4 cup sugar (or more, to taste)
1 to 2 tbsp. fresh lemon juice

Preheat oven to 350 degrees F. Use butter or margarine to generously grease 9 inch pie plate.

Toss melted butter or margarine with cookie crumbs, and press evenly on bottom and sides (not rim) of pie pan. Refrigerate 5 minutes, then bake 5 minutes. Cool before filling.

Using electric mixer, beat cream cheese until very smooth. Gradually beat in sour cream, 2 tablespoons lemon juice, and vanilla. Continue beating while gradually adding 1/2 cup sugar, scraping down sides of bowl as needed. While beating at medium speed, add egg mixture 1/3 at a time, beating well and scraping bowl after each addition. Pour into cooled crust, spread top smooth.

Bake at 350 degrees F until center is just set, about 30 minutes. Cool on wire rack until room temperature, then refrigerate uncovered at least 4 hours or overnight.

TO PREPARE TOPPING:
Puree 1 cup of blueberries with 1/4 cup sugar in blender or food processor until pale blue. Put in pan. Add 1 to 2 tablespoons lemon juice and cook over low heat, stirring constantly, until shiny dark blue, and reduced to 3/4 cup. Remove from heat and stir in remaining 1 cup of blueberries.

Spoon hot mixture on top of cold pie. Spread gently to cover evenly. Refrigerate uncovered until topping is set, about 1 hour. Serve cold.

Source: Cookbook USA

Hi Dena,

You didn't say what kind of recipe you're looking for. Here's one that I found. If you'd like to provide a description and some details about the recipe we'll try to help.

Happy Baking!

Betsy