Juicy, sweet blueberries nestle under a layer of creamy, tangy custard to make a sensational pie.
This recipe has a unique shortcut: instead of baking the blueberry filling in the crust, which takes about 40 minutes, we microwave it until the blueberries are thick and juicy. Then we spoon the berries into a graham cracker crust, spread a cream cheese-sour cream topping over the top and bake until set. Delicious!
Preheat the oven to 375 degrees F.
In a medium microwave-safe bowl, stir together the first 5 ingredients (blueberries, sugar, cornstarch, cinnamon and lemon juice). Microwave uncovered on high (100%) for 6 to 8 minutes, stirring once or twice, until the mixture is very thick and some of the berries have popped. Spoon into the pie crust.
Meanwhile, in a mixing bowl with electric mixer or in a food processor, stir the cream cheese until smooth. Add the egg, sugar and sour cream, and mix or process until blended. Spread over the hot filling.
Bake for 15 to 20 minutes, or until the topping is set in the center.
Remove the pie from the oven and cool at least 1 hour. Serve at room temperature or chilled.
Make-Ahead Note: The finished pie may be refrigerated overnight.
Fresh Variation: Substitute 2-1/4 cups fresh blueberries for the frozen. The microwave and baking directions remain the same.
9- to 9-1/2-inch Variation: The recipe may be doubled for a 9- to 9-1/2-inch pie dish. Increase the microwave time until the berries are very thick, stopping and stirring every minute. Increase the baking time to 25 to 30 minutes, or until the topping is set.