yield: 1 pie
Crust:
- 1 1/2 c finely crushed graham crackers (preferably home-made, but if you decide to purchase them, be sure to get a brand which uses only all natural ingredients)
- 5 Tbs butter, melted
- 2 Tbs raw honey
- 1/2 c heavy cream
- 8 oz cream cheese
- 2 Tbs raw honey
- 1 Tbs lemon zest (preferably from an organic lemon)
- 1 tsp pure vanilla extract
- 3 c fresh or frozen blueberries (thawed if previously frozen), divided
- 2 Tbs raw honey
- 1 Tbs non-GMO cornstarch, such as Rumford
- 1 tsp lemon juice
Combine the graham cracker crumbs, melted butter and honey. Mix well.
Press the mixture on the bottom and up the sides of a 9" pie pan.
Bake 8-12 minutes, or until just beginning to turn golden. Cool completely on a wire rack.
In a medium bowl, beat the whipping cream with a hand held electric mixer set to high speed until stiff; about 3 minutes.
In another bowl, beat the cream cheese, honey, lemon zest and vanilla on medium speed until light and fluffy.
Gently fold the whipped cream into the cheese mixture.
Spread the cheese mixture over the graham cracker crust.
Cover and refrigerate for about 2 hours.
Meanwhile, in a medium saucepan over medium heat, combine 2 cups blueberries, honey, cornstarch and lemon juice. Cook and stir until the mixture is thick and bubbly; about 5-6 minutes total.
Stir in the remaining 1 cup of blueberries. Cool completely.
Pour the blueberry mixture over the cheese mixture. Chill at least 1 hour before serving.
Top with extra honey sweetened, vanilla spiked whipped cream if desired.
Original Blueberry Cheese Pie blog post
