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Monday, July 21, 2014

Blueberry pie

Blueberries are the star
Fresh berries and cream cheese filling make pie special




We had such a treat at my cousin Martha Cayton’s last week.

My daughter, granddaughter and I were invited to the pool with my cousins. We always look forward to spending an evening or two by the pool with them each summer and were excited about it all day. Five-year-old Sora even agreed to miss the library’s summer reading program and a worm race to go swimming!

We talked about school, new babies in the family and the 900 ears of corn they had frozen that day while I was at work.

As the sun started to set and the mosquitoes came looking for fresh meat (us!), we got out of the pool, dried off and sat down to enjoy a delicious blueberry dessert Martha had made for us with fruit from her own bushes.

Her sister, Betty Russell, had given her the recipe, and she made it for all of us to try. The delicious blueberry pie is made in a graham cracker crust and has layers of a sweet cream cheese and a homemade blueberry filling. A dollop of whipped topping adds the finishing touch.

The pie is sweet and cool and refreshing and such a wonderful summer dessert. It combines some of my favorite flavors, especially fresh blueberries.

My daughter, Anna, and I knew right away that we must share this recipe in my column. So Martha went in the house, brought out a pretty cloth and plate and we set up a photo on the spot. We couldn’t let this opportunity pass!

This recipe is a keeper for those lucky folks out there who have bushes filled with blueberries right now. If you don’t, check out the local farmers markets and buy some. You won’t regret it!

lisa@wilsontimes.com | 265-7810

Blueberry Pie

1 large graham cracker pie crust

1 cup sugar

1⁄2 cup confectioner’s sugar

31⁄2 tablespoons cornstarch

1⁄4 cup cold water

1 cup crushed blueberries

1⁄2 cup butter

1 package (8 ounces) cream cheese (Martha used reduced fat)

1 to 11⁄2 cups whole blueberries

1 small carton (8 ounces) whipped topping

Combine 1 cup sugar, cornstarch mixed with water, crushed berries and butter in saucepan. Cook over low to medium heat, stirring constantly, until slightly thickened. Cool.

While cooling, whip cream cheese and 1⁄2 cup confectioner’s sugar in food processor or mixer. Spread on graham cracker crust. Layer whole berries on top of cream cheese mixture, covering cream cheese layer. Cover with cooled berry mixture and place in refrigerator until cold. When ready to serve, cover top of pie with Cool Whip.

Pat Triplett of Lenoir

from Carolina Country Kitchen

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