Delicious!! This is a wonderful pie – not too much cream cheese, not too much blueberries.
Mix softened cream cheese, powdered sugar, and vanilla with a mixer. Then add Cool Whip. Place in the bottom of cooked pie crust.
In a saucepan on low-medium heat, combine sugar and cornstarch. Then add water, salt, and 1 cup of the blueberries. Cook until thick and bubbly. Then add the rest of the blueberries (1 cup) and butter (1/2 tablespoon). Cool. Pour over cream cheese layer.
For the topping, combine brown sugar and flour. Cut in firm cold butter. Crumble over blueberry mixture. Chill. After pie is cold, put the pie under the broiler until topping is golden brown.
Refrigerate for 2 hours or more and serve. DELICIOUS!!!
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This was great. Next time I plan to only make 1/2 the topping to get a little more blueberry flavor.
Made this by doubling the blueberry portion but not the cream cheese. Will do this next time. I only use 10″ deep dish pans, this was not enough cream cheese! My fault. Next time I’ll double it all and report back. Lovely taste, thank you for sharing.
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hjcary on 4.3.2010
I made this today and it was rated 5 stars by everyone that I served it to. I used the crust recipe that was mentioned also.