No Bake Blueberry Cream Cheese Pie

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No Bake Blueberry Cream Cheese Pie Imperial

Ingredients

Crust

1 3/4 cups graham cracker crumbs, standard or gluten-free version
6 tablespoons unsalted butter
1/2 cup Imperial Sugar Extra Fine Granulated Sugar

Filling

1 cup whipping cream
2 packages ( 8 oz each) cream cheese, room temperature
1 1/4 cups Imperial Sugar Confectioners Powdered Sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract

Blueberry Topping

2 cups + 1 cup blueberries
1/2 cup orange juice
4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon lemon juice
1 tablespoon + 1 teaspoon corn starch
2 tablespoons water
Crème Chantilly, optional

Directions

Crush graham crackers until fine, either using a rolling pin or in a food processor. Place in a bowl. Melt butter and along with sugar, add to graham cracker crumbs.
Press evenly into a deep dish 9-inch pie pan and place in refrigerator.
Whip cream in a cold bowl until very soft peaks. Do not whip firm as you would to decorate a pie. Consistency of this cream must barely keep its whipped shape.
Sift powdered sugar. In a bowl large enough to hold all ingredients mix soft cream cheese and powdered sugar until thoroughly combined and no lumps remain.
Add lemon zest, lemon juice, and vanilla extract.
Add softly whipped cream and fold into above. Transfer into chilled pie crust and place in refrigerator.
For blueberry topping, place 2 cups blueberries, orange juice, sugar, and lemon juice in a saucepan and bring to a boil.
Mix corn starch with water and add to mixture once it is boiling.
Stir using a rubber spatula and until it makes bubbles and has thickened, remove from heat. Add remaining 1 cup blueberries and let cool completely before spreading onto pie.
Pipe dollops of Crème Chantilly around border of pie.

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