15-ounce can blueberries
81/4-ounce can crushed pineapple
8 ounces cream cheese
3 tablespoons plus 1/4 cup sugar, divided
1 tablespoon milk
1/2 teaspoon vanilla
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 cup whipping cream
1 baked pastry shell
Drain blueberries and pineapple, reserving syrups. Combine softened cream cheese, 3 tablespoons sugar, milk and vanilla. Reserve 2 tablespoons pineapple; stir remainder into cheese mixture. Spread cheese mixture over bottom of cooled pastry shell; chill.
In saucepan, combine 1/4 cup sugar, cornstarch and salt. Combine reserved syrups, then measure 11/4 cups of the combined syrups and discard remainder. Stir 11/4 cup syrups into cornstarch mixture. Cook and stir until thickened and bubbly. Stir in berries and lemon juice; cool. Pour over chilled cream cheese layer and chill again.
Whip cream and spread over pie. Garnish with reserved pineapple. Cover and chill to store.
From the recipe files of Karen Sherwin; submitted by Tanya Wilson
Thursday, November 16, 2000
