Blueberry Delight Pie
Author: Derek Amato

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