sketch of Bob above the Blueberry Pie recipe.


BLUEBERRY PIE

1 can (16 oz.) blueberries
1 can (8 3/4 oz.) crushed pineapple
1 pkg. (8 oz.) cream cheese
3 T. sugar
1 T. milk
1/2 t. vanilla
1/4 c. sugar
2 T. cornstarch
1/4 t. salt
1 t. lemon juice
1 (9 inch) pastry shell

Drain fruits, saving syrup. Set aside. Blend cream cheese and next 3 ingredients. Saving 2 T. pineapple blend the rest into cream cheese. Spread into baked pie shell. Chill 15-20 minutes. Blend 1/4 c. sugar, cornstarch and salt. Combine saved syrups measuring 1 c. Blend into sugar, cornstarch and salt. Cook and stir until bubbly. Stir in blueberries and lemon juice. Cool. Pour over cheese layer. Top with whipped cream and pineapple.

Blueberry Pie recipe is published in our August, 2001 Menu Minder.