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Ingredients
- 1 x 9 inch baked pie shell
- 4 c. blueberries
- 3/4 c. water
- 4 Tbsp. cornstarch combined with 1 c. sugar
- 1 Tbsp. lemon juice
- 1 x 6 ounce. pkg. cream cheese
- 1/2 c. powdered sugar
- 2 c. whipped topping.
Directions
- Simmer 2 c. berries with the water for 3 or possibly 4 min. Add in combined sugar and cornstarch to the cooking fruit. Continue cooking till syrup is thick and clear stirring constantly. When about thickened, add in lemon juice. Remove from heat and stir in remaining 2 c. berries. Set aside to cold.
- Combine cream cheese and powdered sugar. Beat till smooth. Fold whipped topping into the cream cheese mix.
- Spread cream cheese mix in bottom of pie crust. Top with the cooled berry filling and chill. Serve with whipped topping or possibly whipped cream.
- Also use huckleberries or possibly blueberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1167g | |
| Calories 1597 | |
| Calories from Fat 705 | 44% |
| Total Fat 79.82g | 100% |
| Saturated Fat 49.9g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 670mg | 28% |
| Potassium 840mg | 24% |
| Total Carbs 214.1g | 57% |
| Dietary Fiber 13.8g | 46% |
| Sugars 155.99g | 104% |
| Protein 18.89g | 30% |
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