My local newspaper sends the weekly advertising flyers in a “food section” through the mail every week. Sometimes there are interesting recipes that I keep to try out. Sometimes there is an article or two about wine or other food issues that are interesting to read. I confess, I mostly peruse the recipes and cut a few out with the intention of making them.

This recipe is from America’s Test Kitchen and was summer appropriate using blueberries. You can find this on their website if you are a member. I found it in my newspaper flyer. I bought a graham cracker crust instead of making my own. I thought that would be the easiest way to take it to share with “the girls” with whom I go to the Cape with for a week each summer.

• one graham cracker crust
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 pints blueberries, divided
• 1 tablespoon lemon juice
• 8 ounces cream cheese
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, chilled: I bought a can of whipping cream instead; this does effect the results.

For the filling, whisk sugar, cornstarch, and salt in medium saucepan until no lumps remain. One is supposed to process 2 cups (1 pint) of the blueberries in a food processor until smooth. Well, I merely used an immersion blender so my blueberries at this point are mushed but not smooth as silk. One is also supposed to strain this blueberry puree into the sugar mixture. I did not. This will effect the ability to pipe the cream later. Bring this mixture to medium heat and cook until whisk leaves a trail that slowly fills in. I cooked this to a simmer and then for 1-2 minutes longer. Whisk in the lemon juice. Reserve 2 Tablespoons of the puree for piping. Stir in the remaining pint of blueberries and spread in the graham cracker crust.

For the topping beat the cream cheese, sugar, and vanilla in a stand mixture until smooth. I then folded in the canned whipped cream instead of mixing in heavy cream and beating until stiff peaks formed. Put this mixture into a pastry bag along with smears of the reserved puree to pipe decoratively onto the pie. My blueberries got stuck in the tip and my whipped cream was collapsing so my pie does not look as pretty as the pie in the newspaper picture.

But it was fantastically tasty! The girls and I gobbled this down the first evening at the Cape, even those concerned about carb watching and sugar content. I hope to make this again!

Moonrise at the Cape over the Atlantic