It’s blueberry season at the homestead. We pick every year at a friend’s patch, and if it’s a good berry year, like this year, August usually finds us eating a lot of blueberry muffins, blueberry pies, and other blueberry desserts. When it’s hot I hate to use the oven, so more and more I am turning to no-bake desserts during the summer. I tried this blueberry pie recipe this week for the first time, and was so happy with the results. It is quick and delicious. I managed to wash a sink full of dishes while it was on the stove, so it must be pretty easy, right!? I hope you will try it and like it as much as I did!
• 1 tablespoon butter or margarine
• 1 tablespoon lemon juice
• 2 cups fresh blueberries, plus 1 cup for topping
• ½ cup white sugar
• 2 tablespoons cornstarch
• 8 ounces cream cheese
• 2 cups ricotta cheese
• Graham cracker crust (store-bought or homemade)
Melt butter on the stove in a medium saucepan. Add lemon juice and blueberries and cook, stirring occasionally, for 5 minutes. Pour in the sugar and cornstarch and cook for another 5 minutes. Remove from heat and stir in cream cheese and ricotta. Fold mixture into food processor or blender and blend until smooth. Pour into prepared crust. Take reserved blueberries and place them evenly over the top of the pie. Chill in refrigerator for at least 8 hours before serving. Makes 8 servings.
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