Blueberry Cream Cheese Pie
Blueberry Cream Cheese Pie This pie is a three-layer treat: a graham cracker crust; a baked cheesecake-like custard; and a thick, lightly simmered fresh
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Pie dish
- Mixing bowl
- Oven
- Cooling rack
- Hand mixer
- Saucepan
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Refrigerator
- Spatula
Ingredients
- 2 cups (7 oz./220 g) graham cracker crumbs
- 2 Tbs. sugar
- Pinch of salt
- 1/2 cup (4 oz./125 g) unsalted butter, melted and cooled
- 1/2 lb. (250 g) cream cheese, at room temperature
- 1/2 cup (4 oz./125 g) sugar
- 1 tsp. vanilla extract
- 2 eggs
- 1/2 lb. (250 g) fresh blueberries (about 2 cups)
- 1 1/2 Tbs. cornstarch mixed with 2 Tbs. water
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