- Published on
Recipe by Tracy Carpenter
Ingredients
Mascarpone Filling:
8 oz. mascarpone or cream cheese
1 cup cool whip
1/2 cup powdered sugar
1 teaspoon white vanilla flavoring
1 tablespoon fresh lemon juice
Blueberry Filling:
3/4 cup sugar
4 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon fresh lemon juice
1 9 oz graham cracker pie crust
Strawberries for garnishing
Ingredients
Mascarpone Filling:
8 oz. mascarpone or cream cheese
1 cup cool whip
1/2 cup powdered sugar
1 teaspoon white vanilla flavoring
1 tablespoon fresh lemon juice
Blueberry Filling:
3/4 cup sugar
4 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon fresh lemon juice
1 9 oz graham cracker pie crust
Strawberries for garnishing
Mascarpone Filling:
Mix Mascarpone, cool whip, sugar, vanilla and lemon juice until well combined with an electric mixer.
Pour into the graham cracker pie crust and spread evenly. Place in the fridge while you make the
blueberry filling.
Blueberry Filling:
In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil, cook and stir until thickened and bubbly, approximately 2 minutes. Remove from the heat. Add butter, lemon juice and remaining berries, stir until butter is melted. Cool. Pour on top of Mascarpone cheese filling. Garnish with strawberries. Refrigerate until serving.
Notes: The blueberry filling will be thick. This is nothing to be concerned about. Adding the butter and lemon juice will thin it some. Omit the mascarpone cheese filling and use just the blueberry filling for a classic old fashioned homemade pie. Layer graham cracker crumbs, mascarpone cheese filling and blueberry filling in dessert cups for a light fruit parfait.
Mix Mascarpone, cool whip, sugar, vanilla and lemon juice until well combined with an electric mixer.
Pour into the graham cracker pie crust and spread evenly. Place in the fridge while you make the
blueberry filling.
Blueberry Filling:
In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil, cook and stir until thickened and bubbly, approximately 2 minutes. Remove from the heat. Add butter, lemon juice and remaining berries, stir until butter is melted. Cool. Pour on top of Mascarpone cheese filling. Garnish with strawberries. Refrigerate until serving.
Notes: The blueberry filling will be thick. This is nothing to be concerned about. Adding the butter and lemon juice will thin it some. Omit the mascarpone cheese filling and use just the blueberry filling for a classic old fashioned homemade pie. Layer graham cracker crumbs, mascarpone cheese filling and blueberry filling in dessert cups for a light fruit parfait.
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