Recipes and Tips for making Pie.
- 1 can (2 cups) blueberries in syrup
- 1 can (8 to 9 ounces) crushed pineapple in syrup
- 1 package (8 ounces) cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
- 1 baked pastry shell, 9-inch
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- ½ cup whipping cream, whipped
- Drain blueberries and pineapple, reserving syrup from both. Blend cream cheese with 3 tablespoons granulated sugar, 1 tablespoon milk, and the vanilla.
- Set aside a few tablespoons of the pineapple for garnish and stir remaining pineapple into the cream cheese mixture. Spread pineapple and cream cheese mixture over bottom of the prepared pie shell.
- Chill thoroughly. In a saucepan, blend the ¼ cup sugar, salt, and cornstarch. Combine the reserved syrups and measure 1 1/3 cups. Blend into the cornstarch mixture.
- Cook, stirring, until thickened. Stir in blueberries and lemon juices. Let mixture cool.
- Pour over the chilled cream cheese layer. Chill. Top the chilled pie with whipped cream and the reserved pineapple.
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