blueberry cranberry cream cheese pie

leave a comment »

1/2 recipe pie crust

3 cups frozen wild blueberries

1 cup frozen cranberries, chopped

1 tsp crushed cardamom seed

3/4 cup sugar

1 tsp vanilla extract

3 Tbsp cornstarch

zest and juice of 1 lemon

1 package cream cheese, softened

1/2 cup vanilla sugar

splash of half and half

(all amounts approximate)

Cook berries with sugar, cardamom, lemon zest, and cornstarch over medium heat till thickened. Add lemon juice, vanilla. Blind bake pie crust (20 mins at 425 degrees). Whip cream cheese with sugar and half and half in a separate bowl. Fill crust with filling, bake for another 20 mins at 350. Let cool for a while, then spread the cream cheese over the top and refrigerate overnight.



Written by orata

August 1, 2011 at 12:44 pm

Posted in recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: