Fresh Blueberry Cheesecake Pie
- 10 oz. lowfat cream cheese
- 6 oz. nondairy whipped topping, thawed
- 1/3 c. powdered sugar
- 1 - 9-inch graham cracker crust
- 4 cups fresh blueberries, washed and divided
- 1 1/2 cups water
- 1/2 cup sugar
- 1 T. lemon juice
In a mixer bowl, combine the cream cheese, nondairy whipped topping, and powdered sugar. Beat on low speed to mix the powdered sugar in and then on medium-high speed for 3 minutes or until thoroughly combined. Using a spatula, pour and smooth the mixture into the prepared graham cracker crust. Cover and chill for at least two hours before serving. Make the blueberry syrup while the pie chills.
To make the blueberry syrup, place 2 1/2 cups of blueberries and 1/2 cup of the water in a medium pot. Using a potato masher or heavy spoon, crush the berries.
Over medium-high heat, bring the berries and water to a boil, then lower the temperature to medium-low. Simmer the berries for 15 minutes, stirring occasionally. They will darken considerably.
Remove the pot from heat and ladle the berries into a fine sieve set over a heat-proof bowl or measuring cup. Using the back of a smaller ladle, press on the berry solids to extract as much juice as possible. Discard the solids.
Wash out your pot, then add the remaining 1 cup of water and the sugar. Bring the mixture to a boil and boil rapidly for about 15 minutes until the mixture thickens (or reaches 225°F).
Add the blueberry juice and lemon juice and stir to combine. Boil another minute or two. Remove from the heat and allow to cool. Can be stored in the refrigerator for up to six months.
To serve, sprinkle the reserved 1 1/2 cups of fresh blueberries over the pie and drizzle generously with the blueberry syrup.
- Yields: 8 servings
- Preparation Time: 1 hour plus chilling time