Blueberry O Cheese Pie
1 baked 9” pastry shell cooled or 9” crumb crust
1 (8 oz) package of cream cheese, softened
1 can Eagle brand sweetened condensed milk
½ cup ReaLemon reconstituted lemon juice
1 t vanilla extract
In medium bowl, beat softened cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.
1 cup sugar
2 T cornstarch
2 cups (1 pint) fresh blueberries, washed, drained, stemmed
1 cup water
In small saucepan, combine sugar and cornstarch. Measure ½ cup berries; crush. Add crushed berries and water. Cook over medium heat; stir constantly until thickened and clear. Cool. Arrange remain 1½ cups blueberries atop pie. Pour glaze over top of chilled pie.