Wednesday, May 6, 2009

Creamy Blueberry Pie

In honor of temperatures in the 90s, I give you this yummy recipe that is neither too sweet nor too heavy. And the best thing is that this one recipe makes two pies-- so you can be neighborly and give one away, or be a happy hog and keep them both to yourself. :)

Creamy Blueberry Pie

1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 cups whipped topping
2 (9 inch) pastry shells, baked
1 (21 ounce) can blueberry pie filling

Prick your pie crusts with a fork and bake according to package directions. My favorite is Mrs. Smith's Deep Dish (although the deep dish will give you shallow pies). Let cool.

In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Pour mixture into pastry shells. Spread with pie filling. Refrigerate for at least 30 minutes.

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