Blueberry cream-cheese pie

4 Jul

I’ll never forget my childhood visits to the McKendrick’s house. These old family friends with four kids had novel computer games, enviable cabbage patch dolls, and abundant, delicious home-baked goods. This recipe from Mrs. Kathy McKendrick has been a favorite of my family for years, and, with my discovery of Jo-Sef gluten-free cinnamon graham crackers, the pie is as delicious as ever. This weekend, it’s the perfect addition to my July 4 menu.

Mix 1/2 cup of sugar, 2 tablespoons of cornstarch, and 3/4 cup of cold water in a pot. Add 1 cup of fresh blueberries and stir over medium heat until mixture thickens. Simmer and stir for 2 minutes until berries release their juices. Remove and stir in 2 cups of fresh blueberries. Cool.

Crush approximately 1 package of Jo-Sef gluten-free graham crackers. (The cinnamon flavor is the closest to the taste of real graham crackers. I’ve found the best way to crush these is by placing the crackers in a plastic bag and pounding with the blunt end of a rolling pin. A pastry cutter has also worked. The food processor has not crushed the crackers as finely as desired.) Mix 1 and 1/4 cups of these crumbs, 1/4 cup of sugar, and 5 and 1/3 tablespoons of melted butter together. Use the back of a large spoon to pat the mixture into an 8- or 9-inch pie pan. (The spoon will help crush any large chunks of graham crackers.) Bake in a 350-degree oven for 6 to 8 minutes. Cool.

In a bowl, beat 1 8-ounce package of light cream cheese (I use Lucern since Safeway includes it on the company’s list of gluten-free products.), 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla. Spread over cooled crust. Cover with the cooled blueberry mixture and refrigerate overnight. Then share with family, friends, or any children visiting to play with your computer games or dolls.


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