Blueberry Cream-cheese Pie


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Makes 1, 8 or 9 inch Pie

This is one of those 50’s things that was good enough to hang around.  The 50’s ushered in the proliferation of shortcuts and the use of prepared items to make what sort of looked like home made.  This one uses, dare I say it, pre-made, canned blueberry pie filling.  Most of the time I would say “GARG,” but here it works.


One pre-baked Graham Cracker Crust


8 ounces of cream cheese, softened

¼ sugar

¼ teaspoon ground nutmeg

½ teaspoon almond extract


1 can blueberry pie filling

1 teaspoon lemon juice


Make your graham cracker crust and cool.  Blend the sugar, nutmeg and almond extract into the cream cheese and spread evenly into the bottom of the pie shell. Mix the lemon juice into the pie filling and spread evenly over the cream cheese.  Chill before serving.  Serve with a good cup of coffee and prepare to go to heaven.  Eat it very often and you’ll be going to heaven a bit earlier than you had originally anticipated.


        Copyright © 2008 - Geraldine Duncann