I like to make this when fresh blueberries are in season but I do make it for special occasions sometime and make a double batch of both the recipes and make it in a 9 by 13 pan. I'm sure it would be good with strawberries as well.
8 oz. cream cheese , softened
1/2 cup sugar
2 Tbsp. flour
2 tsp.s grated lemon peel
1 lg. egg
2/3 cup milk
1/3 cup lemon juice
2 Tbsp. butter
Cream cheese and butter together.
Add sugar and egg and beat.
Add flour and milk and beat again.
Stir in the lemon juice and peel.
Pour into prepared crust below;
Graham cracker crust;
1 + 1/4 cup graham cracker crumbs
1/3 cup melted butter
1/3 cup sugar
Blend well and press into a pie dish.
Pour in the filling and bake for 35 minutes
until set in a 350 degree oven. Chill.
Serve with Blueberry topping;
1/2 cup sugar
2 Tbsp. cornstarch
2 cups blueberries
1/2 cup cold water
1 + 1/2 tsp.s lemon juice
1/2 tsp grated lemon zest
Mix everything but blueberries well in a small saucepan.
Add the berries and bring to a boil
stirring gently until it thickens.
If it seems too thick add a drop or two of water.
Chill and serve over pie.
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