- 3 cups fresh blueberries
- 3/4 cup water
- 2 tablespoons cornstarch
- ¼ cup honey
- 1 tablespoon lemon juice
- Zest from 1 small lemon
- Pinch of salt
Cream Cheese Filling
- 8-oz. cream cheese, softened to room temperature
- ¼ cup honey
- 2 tablespoons 2% milk (any kind)
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- Preheat the oven to 400ºF and bake the pie crust for 10-12 minutes or until the crust is golden brown.
- While the crust is baking, prepare the blueberry filling. Whisk together the water and cornstarch until there are no lumps. Add the cornstarch mixture, blueberries, honey, lemon juice, lemon zest and pinch of salt to a small saucepan and mix. Bring the mixture to a boil over high heat.
- Turn heat to low and let the mixture simmer for 15-20 minutes, mashing and stirring the blueberries periodically so there are some blueberries and some blueberry puree in the pot. When the mixture is thick, remove from heat and let cool completely.
- Remove the pie crust from the oven and let it cool completely. Set aside.
- Prepare the whipped cream topping by adding heaving cream to a cold bowl and whisking it on medium/high speed with a hand mixer or standing mixture until peaks form. Set aside.
- Next, add the cream cheese to a separate bowl and use a stand mixer or hand mixer to beat the cream cheese until smooth. Add honey, milk, and vanilla extract to the cream cheese mixture and mix on low until everything is combined until smooth.
- Gently fold the whipped cream into the cream cheese mixture with a spatula so that the mixture remains light and fluffy.
- Spoon the cream cheese mixture into the pie crust and spread it out evenly.
- Pour the cooled blueberry filling over the top of the cream cheese mixture and spread it out over the top of the cream cheese filling.
- Place the blueberry pie in the refrigerator to set for at least 2 hours or overnight.
- Once the pie is completely chilled, slice and serve with fresh lemon zest.