Blueberry Lemon Cheesecake Pie

So, a while ago, I made this Cherry Cheesecake Pie, and everyone loved it and begged me to make it again.  I thought it was good, but I felt that the canned pie filling detracted from the deliciousness.  So, I decided to make it again, but this time with my own pie filling, and it was so much better!!!  My husband loves all things blueberry, so this pie is for him (although he'll probably have to fight the rest of us for it!).  I used frozen blueberries, although I'm sure you could just as easily use fresh.  


Blueberry Lemon Cheesecake Pie

Blueberry Pie Filling:
1/2 cup granulated sugar
3 Tablespoons cornstarch
2 Tablespoons lemon juice
3 cups frozen blueberries (you could substitute fresh)

Cream Cheese Filling:
9 inch double pie crust, rolled out
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup granulated sugar
1 Tablespoon cornstarch
Zest of 1 lemon
1 egg

In a small saucepan, stir together the sugar and cornstarch until blended.  Add the lemon juice and stir until smooth.  Add the blueberries and cook over medium-high heat, stirring frequently, until the mixture starts bubbling.  Continue to cook, stirring constantly for about 2 minutes, or until thick.  Let cool.

Preheat the oven to 350F. Place one pie crust layer in a 9 inch pie plate.

In a large bowl or a food processor, beat together the cream cheese, sugar, and cornstarch until smooth.  Add the lemon zest and egg and beat until well combined and smooth.  Pour the cream cheese mixture into the prepared pastry crust and smooth the top.  Gently spoon the cooled blueberry pie filling evenly over the top of the cream cheese mixture.

Cut the remaining pie crust into 1/2 inch strips and arrange in a lattice over the top of the pie.  Seal and crimp the edges as desired.  Bake in the preheated oven for 50 to 60 minutes, or until the blueberry filling is bubbling and the crust is golden brown (if the crust browns too quickly, cover loosely with foil).  Remove the pie from the oven and let cool completely on a cooling rack. Serve at room temperature, or chill before serving.  Makes 8 servings.

Enjoy!  -Cardamommy