Ultimate Blueberry Pie 1 9" baked pie shell
Filling:
8 oz cream cheese
1/2 c sugar
1 t vanilla
1/2 c heavy cream
10 oz blueberry preserves
1 1/2 c heavy cream -- whipped stiff
3 tb sugar
1 tb unflavored gelatin
2 c blueberries -- drained well
Cool baked crust thoroughly. In deep bowl, beat together cream cheese,
sugar, vanilla nd 1/2 c. cream until it becomes thick, pudding-like
consistency. Pour into crust. Gently spoon preserves on top in a "revel"
pattern. Chill 1 hr. Whip 1-1/2 c. cream until soft peaks appear, then
sprinkle on sugar and gelatin and continue to beat cream until very
firm. Fold in 1-1/2 c. blueberries. Dollop whipped cream/berry mixture
onto pie. Garnish with 1/2 c. blueberries. Chill several hours before
serving.
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