| DOUBLE BLUEBERRY CHEESE PIE |
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Makes One 9- or 9-1/2-inch Deep-Dish Pie 8 Servings9-inch Classic CRISCO Single Crust 2 packages (8 ounces each) cream cheese, softened 1 cup granulated sugar 2 tablespoons all-purpose flour 2 eggs 2 teaspoons vanilla 1/2 cup whipping cream 2 cups fresh blueberries Topping 2 cups whipping cream 2 tablespoons confectioners' sugar 1 teaspoon vanilla 1 cup fresh blueberries For crust, prepare (see Classic Crisco Pie Crust recipe) in 9- or 9-1/2-inch deep-dish pie plate. Do not bake. Heat oven to 350ºF. For filling, place cream cheese and granulated sugar in food processor bowl. Process, using steel blade, until smooth. Add flour, eggs, 2 teaspoons vanilla and 1/2 cup whipping cream through feed tube while processor is running. Process until blended. Add 2 cups blueberries. Pulse (quick on and off) twice. Pour into unbaked pie crust. Bake at 350ºF for 45 minutes. Turn oven off. Allow pie to remain in oven with door ajar for 1 hour. Cool to room temperature. Refrigerate 6 hours or overnight. For topping, beat 2 cups whipping cream in large bowl at high speed of electric mixer until stiff peaks form. Beat in confectioners' sugar and 1 teaspoon vanilla. Spread over top of pie. Garnish with 1 cup blueberries. Serve immediately. Refrigerate leftover pie. |
