Categories: Blueberries, Dessert, Pie
Ingredients
- 1 large store-bought graham cracker crust
- Filling:
- 1 (16 ounce) bag individually frozen blueberries (not packed in syrup)
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
- fresh blueberries (a handful, this is optional)
- Cream Cheese-Sour Cream Topping:
- 1 (8 ounce) package cream cheese, softened (use full fat)
- 1/3 cup powdered sugar, sifted
- 2 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1/2 cup sour cream (full fat)
- 1/4 teaspoon vanilla extract
- Garnish:
- fresh blueberries
- threads lemon zest
Directions
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Prebake store-bought crust per package directions and let cool.
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In a saucepan, combine the blueberries and lemon juice; cover and cook over med to low heat until the blueberries are almost simmering in their own liquid.
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Mix the sugar and cornstarch together; then stir the mixture into the blueberries.
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Bring the blueberry mixture to a boil, stirring.
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Once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 ½ minutes.
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Remove from the heat and stir in the vanilla.
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Scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.
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Spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.
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If you are using fresh berries, scatter them over the fruit filling and press them into the cooked berries; refrigerate 30-60 minutes. Meanwhile, make the topping-with an electric mixer, beat the cream cheese, sugars, and lemon zest together until smooth.
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Add in the sour cream and vanilla; blend briefly until smooth.
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Spoon the filling over the chilled pie and smooth the top with a spoon.
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Cover w/ loosely tented foil and refrigerate for 2 or more hours.
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Right before serving, garnish with blueberries or lemon zest.