Recipe by ratherbeswimmin'
Looks and tastes like an upside-down blueberry cheesecake. When you are spooning the creamy topping over the fruit, make sure all of the topping is in place before you start to smooth it out.
- 1 large store-bought graham cracker crust
- 1 (16 ounce) bagindividually 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
- fresh blueberries
- threads lemon zest
Directions See How It's Made
- Prebake store-bought crust per package directions and let cool.
- 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.
- Mix the sugar and cornstarch together; then stir the mixture into the blueberries.
- Bring the blueberry mixture to a boil, stirring.
- Once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 ½ minutes.
- Remove from the heat and stir in the vanilla.
- Scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.
- Spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.
- 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.
- Add in the sour cream and vanilla; blend briefly until smooth.
- Spoon the filling over the chilled pie and smooth the top with a spoon.
- Cover w/ loosely tented foil and refrigerate for 2 or more hours.
- Right before serving, garnish with blueberries or lemon zest.