Ultimate Blueberry Pie
baked 9″ pie shell
Filling:
8 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla
1/2 cup heavy cream
10 ounces blueberry preserves
1 1/2 cups heavy cream, whipped stiff
1 tablespoon unflavored gelatin
2 cups blueberries, drained well
Cool baked crust thoroughly. In deep bowl, beat together cream cheese, sugar, vanilla and 1/2 cup cream until it becomes a thick, pudding-like consistency. Pour into crust. Gently spoon preserves on top. Chill for 1 hour.
Whip 1 1/2 cup cream until soft peaks appear, then sprinkle on sugar and gelatin and continue beating until very firm. Fold in 1 1/2 cups blueberries.
Dollop whipped cream-berry mixture onto pie. Garnish with 1/2 cup blueberries. Chill several hours before serving.
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