Sweet Blueberry Cream Cheese Pie
This simple pie’s fluffy filling, which is made of sweetened condensed milk and cream cheese, is covered in a fresh blueberry sauce.
Set oven to 300 degrees Fahrenheit (150 degrees C).
In a bowl, combine flour, pecans, and margarine.
To create a crust, press dough into a 9×13-inch baking dish.
Bake for about 30 minutes in a preheated oven, or until golden brown.
Allow the crust to completely cool.
In the meantime, cook blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat for about 10 minutes, or until the berries burst and the juice thickens.
Let the blueberry sauce cool to room temperature.
Cream cheese is whipped until fluffy.
Blend well after adding sweetened condensed milk.
Add 1/3 cup lemon juice and stir.
After the crust has cooled, fill it with cream cheese filling and top with blueberry sauce.
At least two hours must pass in the refrigerator before serving.