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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BLUEBERRY CREAM CHEESE PIE

Serves 8 to 10

Shell:
1-1/4 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup finely chopped pecans
1/2 cup melted butter
Filling:
1-(8 ounce) package cream cheese, softened
1/2 cup sugar
2 eggs, beaten
Topping:
4 cups blueberries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon. lemon juice
whipped cream (optional)

For shell:
Combine cracker crumbs, brown sugar, nuts and butter; press into a 9-inch pie pan. For filling:
Combine cream cheese, sugar and eggs. Mix thoroughly and pour over shell. Bake for 20 minutes at 350 degrees. Cool.
For topping:
Mix topping ingredients and cook over medium heat, stirring constantly until mixture thickens. Cool. Top pie with cooled topping and serve with whipped cream, if desired.


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