BLUEBERRY STRATA PIE
(Mary marked this recipe with three xxx's.)
1 (1 pound) can (2 cups) blueberries
1 (8 3/4 ounce) can (1 cup) crushed pineapple
1 (8 ounce) package cream cheese, softened
3 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked 9-inch pastry shell
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup heavy (whipping) cream, whipped
Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients. Set aside 2 tablespoons pineapple; stir remaining into cheese mixture. Spread over bottom of pastry shell; chill.
In a saucepan, stir together the 1/4 cup sugar, the cornstarch and salt.
Combine reserved syrups; measure 1 1/2 cups; blend into cornstarch mixture Cook and stir till thickened.
Stir in blueberries and lemon juice; chill.
Top with whipped cream and reserved pineapple.
Mrs. Anne Lewin, Los Angeles, California
Makes 1 (9-inch) pie
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Better Homes and Gardens magazine, 1966
(Mary marked this recipe with three xxx's.)
1 (1 pound) can (2 cups) blueberries
1 (8 3/4 ounce) can (1 cup) crushed pineapple
1 (8 ounce) package cream cheese, softened
3 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 baked 9-inch pastry shell
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup heavy (whipping) cream, whipped
Drain fruits, reserving syrups. Blend cream cheese and next 3 ingredients. Set aside 2 tablespoons pineapple; stir remaining into cheese mixture. Spread over bottom of pastry shell; chill.
In a saucepan, stir together the 1/4 cup sugar, the cornstarch and salt.
Combine reserved syrups; measure 1 1/2 cups; blend into cornstarch mixture Cook and stir till thickened.
Stir in blueberries and lemon juice; chill.
Top with whipped cream and reserved pineapple.
Mrs. Anne Lewin, Los Angeles, California
Makes 1 (9-inch) pie
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Better Homes and Gardens magazine, 1966
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