Blueberry Cheesecake Pie

My parents celebrated their 23rd wedding anniversary on Monday and I made this pie to celebrate! The original recipe calls for Cool Whip, but I don't love using Cool Whip so I replaced it with whipped cream. The end result was delicious but messy - if you choose to use cool whip, the pie will hold together much better than when using whipped cream.

Apparently this is the week of the graham cracker crust! I shared a Key Lime Pie recipe on Monday and I used the same graham cracker crust for this pie! 1 1/4 cups of graham cracker crumbs, 1/4 cup of granulated sugar and 1/3 cup of melted butter. Once these ingredients are mixed together, press them into the bottom of a 9 inch pie dish.

In a medium sized mixing bowl whip together 4 cups of cool whip or whipped cream, 1 cup of cream cheese, 1/4 teaspoon of salt, 1 cup of sugar and 2 teaspoons of lemon juice using an electric mixer. When these ingredients are well combined, fold in 4-5 cups of fresh or frozen blueberries.

Pour the whipped cream/blueberry mixture into the pressed graham cracker crust and let the pie set in the fridge and serve chilled. This pie keeps well in the fridge - so if you have leftovers you can enjoy them for days to come!

I chose to use whipped cream instead of cool whip and it made the pie messy! It tasted so good BUT serving it was kind of a nightmare. As you can see in the picture above, by the time it was served it didn't even look like a pie anymore! So, if you want a pie that looks like a pie cool whip is the way to go!!

BLUEBERRY CHEESECAKE PIE
ingredients
1 1/4 cup graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
4 cups whipping cream (or cool whip)
1 cup cream cheese
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons lemon juice
4-5 cups blueberries (frozen or fresh)

directions
1. Mix together graham cracker crumbs, sugar and melted butter in a small mixing bowl. Once mixture is combined, press into the bottom of a 9" pie dish.
2. Using an electric mixer, whip together whipped cream/cool whip, cream cheese, sugar, salt and lemon juice.
3. Fold in blueberries.
4. Pour the whipped cream/blueberry mixture into pressed graham cracker crust.
5. Place pie in fridge to set & serve chilled.

Enjoy!