Refrigerator Blueberry Pie

Ingredients

Graham Cracker Pie Crust

• 9-inch deep-dish pie plate
• 8 oz. Graham Crackers (about 2 cups)
• 1 stick unsalted butter, melted
• 3 Tbsp sugar
• 1/2 tsp. sea salt

Pie Filling

• 1 Tbsp unsalted butter
• 1 1/2 pint blueberries
• 1/2 C. sugar
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice
• Zest of one lemon
• 8 oz. cream cheese, at room temperature
• 2 C. ricotta cheese, at room temperature

Directions

Crust

1. Preheat the oven to 350 degrees F.
2. Crush the graham crackers in a food processor by pulsing or place in a plastic freezer bag and roll over them using a rolling pin.
3. Combine the graham crackers with the remaining ingredients in a bowl and stir until completely mixed.
4. Press the crust into your pie plate covering the bottom and pressing up the sides halfway.
5. Bake the crust for 10 minutes, then remove from the oven and let cool completely before filling.

Blueberry Refrigerator Pie

1. Melt the butter in a medium sized saucepan.
2. Add 1 pint of blueberries and cook over medium heat until they begin to release their juices.
3. Stir the sugar and starch into the blueberry mixture, then add lemon juice and zest. Continue cooking for 5 minutes longer. The mixture will begin to thicken and become jam like.
4. Remove from heat and stir in the cream cheese and ricotta.
5. Transfer the mixture to a food processor or blender and pur�e for about one minute, until the mixture is smooth.
6. Pour the mixture into the prepared graham cracker crust. Decorate the top with 1/2 pint of blueberries evenly over the pie. Refrigerate the pie for at least 8 hours or overnight. Serve chilled.