This pie is really impressive and a great dessert for the 4th of July with it's red, white, and blue colors! We won 2nd place in a pie contest with this recipe. Tastes as good as it looks!
Blueberry Lemon Cheesecake Pie
1 pie crust recipe-single crust
**Prepare pie crust. Roll out and line a 9-inch pie pan. With extra crust cut out stars with 2-3 inch star cookie cutter. Bake crust in a 450 degree oven until lightly browned.
Stars: 2 tablespoons melted butter
2 tablespoons sugar
2 teaspoons grated lemon peel.
Brush over stars. Bake at 450 for 6-8 minutes.
Allow crust and stars to cool.
Filling
8 oz. package cream cheese, softened
1/3 cup sugar
1 to 2 teaspoons grated lemon peel
1/2 cup whipping cream, whipped
In small bowl, beat cream cheese, sugar and lemon peel until light and fluffy. Fold in whipped cream. Spoon into cooled pie crust, spread evenly. Spoon cooled blueberry filling over lemon filling.
Topping
You can use a 21 oz can of blueberry pie filling but if you have your own blueberries here's how to make fruit filling for the top. (**Note added later: This will make more topping than you need for one pie, about 6 cups. Cut it in half or make 2 pies. Sorry for any confusion.)
6 cups fresh or frozen blueberries (thaw frozen berries completely and reserve juices)
3/4 cups sugar
1/4 cup cornstarch
1/4 cup flour
1/8 teaspoon salt
3/4 teaspoon cinnamon
Combine the above dry ingredients in a saucepan.
Add:
1/2 cup water/ blueberry juice
2 teaspoons lemon juice
1 Tablespoon butter
1 teaspoon vanilla
Whisk into dry ingredients until smooth. Cook over medium heat until bubbly.
Decrease heat and cook and stir for 2 minutes.
Add fruit and stir until evenly coated. Remove from heat. Allow to cool before topping cheesecake.
Refrigerate at least 1 hour before serving. Garnish with star cut-out strawberry fans and whipped cream.
Strawberry fans: use firm berries with stems. Starting at tip, cut into thin slices almost to stem. Spread slices to form open fans.
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