Frozen Blueberry Cream Pie

Here's a nice refreshing dessert for a summer cookout.

Crust:

1 1/2 cups graham cracker crumbs

3 tablespoons granulated sugar

5 to 6 tablespoons butter, melted

Filling:

1 cup fresh blueberries

1/4 cup water

3 tablespoons granulated sugar

1 tablespoon light corn syrup

3/4 teaspoon cornstarch

1/8 teaspoon salt

1/2 teaspoon lemon zest

8 ounces cream cheese, softened

3/4 cup confectioners’ sugar

1 1/2 cup heavy whipping cream

1/2 teaspoon vanilla extract

Garnish: fresh blueberries

Preheat oven to 350℉. Spray a 9-inch pie pan with cooking spray.

For crust: In a large bowl, combine graham cracker crumbs and granulated sugar. Add melted butter, stirring until moistened. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan.

Bake for 7 minutes. Let cool completely on a wire rack.

For filling: In a small saucepan, stir together blueberries, 1/4 cup water, granulated sugar, corn syrup, cornstarch, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, until mixture begins to thicken and berries begin to burst, 4 to 5 minutes. Remove from heat, stir in lemon zest. Transfer mixture to a small bowl, and let cool for 20 minutes. Lightly cover and refrigerate until chilled, about 1 hour.

In another large bowl, beat cream cheese and confectioners’ sugar with a mixer at medium speed until smooth. Add cream and vanilla; beat at high speed until stiff peaks form. Gently fold in blueberry mixture. (Do not stir.) Spoon  into prepared pie crust, gently spreading to the edges.Cover and freeze until firm, about 8 hours. Let stand at room temperature for 20 minutes before serving. Garnish with blueberries, if desired.

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Enjoy!!!

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