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- 1 can (16 ounces) blueberries, drained, syrup reserved
- 1 can (8 ounces) crushed pineapple, drained, syrup reserved
- 1 package (8 ounces) cream cheese, softened
- 3 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- 1 baked pie shell, 9-inch
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 cup heavy whipping cream
Preparation:
Blend 1/4 cup sugar with cornstarch and salt. Combine reserved syrups from blueberries and pineapple; measure 1 1/2 cups. Blend syrups into the cornstarch mixture. Cook and stir until thickened. Stir in blueberries, lemon juice. Cool. Pour blueberry mixture over pineapple layer; chill thoroughly.
Top blueberry pie with whipped cream.
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