Lyons Family Cookbook

Blueberry Cream Cheese Pie

--- CRUST ---

1 1/4

cups

graham cracker crumbs (about 18 crackers)

1/4

cup

brown sugar

6

Tbs

butter, melted

--- CREAM CHEESE FILLING ---

2

eggs

1/4

cup

honey or sugar

1

tsp

vanilla

1

pkg

(8 oz) cream cheese

.

--- BLUEBERRY TOPPING ---

2

cup

blueberries (or cherries)

1/4

cup

honey

1/4

cup

water

2

Tbs

cornstarch

1/2

tsp

fresh squeezed lemon juice

-- or, for above 5, use 1 can blueberry pie filling --

--- IF CHERRY TOPPING ---

1/2

tsp

almond extract (in place of above lemon juice)

1

CRUST: Crush graham crackers. Mix with sugar and butter until well blended. Press into 9" glass pie plate pan.

2

CREAM CHEESE FILLING: "Cream" (stir or mix well) the honey or sugar and cream cheese. Add eggs and cream some more. Add vanilla and pour into pie plate that has been lined with graham cracker crust. Bake 20 minutes at 350°. Cool on a wire rack to room temperature, about 1 hour.

3

BLUEBERRY TOPPING: For blueberry topping, whisk together honey, water and corn starch in a medium saucepan until smooth. Stir in blueberries and cook over medium heat, stirring constantly until mixture thickens. Remove from heat, then stir in 1/2 tsp fresh squeezed lemon juice. Cover and allow to cool to room temperature. Pour over cream cheese layer and refrigerate at least 4 hours, or overnight.

4

CHERRY TOPPING: If cherry topping is desired, follow same instructions as for Blueberry Topping, except add 1/2 tsp almond extract instead of lemon juice after filling thickens.

Source

Source: Alice Ellwanger