Blueberry Delight Pie

Blueberry Delight Pie
  • 2 cans of blueberries in light syrup
  • ¼ cup of sugar
  • 3 tbsp of cornstarch
  • 2 tbsp of lemon juice
  • 1 tbsp of unsalted butter
  • 2 cups of crushed graham crackers
  • ½ cup of powdered sugar
  • ½ cup of unsalted butter
Cream Cheese Filling
  • 8 oz of cream cheese
  • 1 cup of sugar
  • 2 large eggs, beaten
  • 2 cups of heavy whipping cream
  • ½ cup of powdered sugar
  1. Preheat the oven to 350 degrees.
  2. Add the JUICE of one can of berries into a saucepan and discard the other can's juices.
  3. Add the cornstarch and half of the sugar into the blueberry syrup.
  4. Cook over medium heat stirring constantly until thick.
  5. Stir in the remaining sugar, drained blueberries from both cans, butter, and lemon juice and set aside to cool.
  6. Mix together the graham cracker crumbs and powdered sugar then stir in the butter.
  7. Press into a 13 x 9 pan and set aside.
  8. Cream together the cream cheese and sugar then add the eggs mixing until smooth throughout, pour evenly over the crust.
  9. Bake for about 20 minutes and let it cool.
  10. Spread the pie filling over the top as the 3rd layer.
  11. With an electric mixer, whip the heavy cream and powdered sugar until you get stiff peaks.
  12. Spread over the top of the pie filling as the 4th layer.
  13. Cover and refrigerate for at least 4 hours.