Sunday, June 09, 2013
I found this recipe online and really wanted to try it. It appealed to me because it really doesn't use a lot of sugar. I don't like things that are overly sweet.
I just tasted it for the first time and I have to say I really like how it turned out. I think if you like your pie sweeter you could add a whisp of warm bluberry syrup on the plate when serving with a few fresh berries as a garnish and it would be just lovely!
I will definatly be making this one again soon!
1 1/2 cups fresh blueberries, rinsed and drained
12 ounces cream cheese (1 1/2 eight ounce packages)
1 Tbsp. flour
3 Tbsp. sugar
1/2 tea. salt
3/4 cup sour cream
1 9" unbaked pie crust shell
Using a fork, stir softened cream cheese until smooth. Mix in flour.
Separate eggs, reserving 2 tsp. of egg white. Beat remaining egg whites and add
to beaten yolks. Add sugar, salt and sour cream. Combine the egg mixture with the
cream cheese mixture, stirring well. Brush the unbaked pie shell lightly with the
reserved egg white. Dust the blueberries lightly with flour and
place in a thick layer on the bottom of the crust.
Smooth the cream cheese mixture evenly over the blueberries and bake in a preheated
350 deg. oven for 45 minutes or until set.