- Author: Cindy Schumacher
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Category: Blueberry, Cream Cheese, Graham Cracker
- Original Air Date: July 8, 2020
For the Graham cracker pie crust:
1½ cups graham cracker crumbs
2 Tbsp. sugar
Pinch of salt
½ cup unsalted butter
For the Cheese custard:
8 oz. cream cheese, room temperature
1/3 cup sugar
1 tsp. vanilla extract
For the berries:
2 cups blueberries
½ cup water
1/3 cup sugar
1½ Tbsp. cornstarch, mixed with 2 Tbsp. water
For the pie crust:
Combine the crumbs, sugar and salt in a mixing bowl and toss together. Add the butter and stir vigorously until blended. With your fingers, press and pat the mixture over the bottom and sides of a 9” pie pan, taking care not to make the sides too thick. Bake in preheated 325 oven for 8 minutes. Cool completely before filling.
For the cheese custard and berries:
In a bowl, combine the cheese, sugar and vanilla and beat until thoroughly mixed and smooth. Add eggs and beat well. Pour into the baked shell and bake until just set, 25-30 minutes. Remove from the oven and let cool.
While the custard is baking, combine the berries, water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer, covered, for about 5 minutes, stirring once. Remove from the heat and add the cornstarch and water mixture. Bring back to a boil and cook for about 1 minute, stirring constantly. Remove from the heat and let cool until tepid.
Spoon the berries over the custard. Chill for at least 1 hour before serving.