Simple yet elegant, this pie hits the spot for a delicious, light dessert to eat on a summer evening.
I love each and every layer for different reasons and the combination is pure bliss. Buttery and sweet graham crackers, smooth and light cream cheese custard, and tart and juicy blueberries.
This dessert manages to satisfy the sweet craving in a big way without being overwhelmingly rich and decadent. If you still have fresh blueberries available in your neck of the woods, this would be a perfect application for the little beauties!
- 9 large rectangular graham crackers (around 1 1/2 cups), crushed
- 2 tablespoons sugar
- 6 tablespoons melted butter
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- Freshly grated zest from 1 lemon
- 2 cups blueberries, rinsed
- ½ cup water
- 1/3 cup sugar
- 1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water
- Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
- Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
- While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
- Spoon the berries over the custard. Chill for at least one hour before serving.
Recipe Source: adapted from Williams Sonoma Desserts