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Blueberry Cheesecake Pie
August 16, 2005

I made this with fresh picked wild blueberries and it was amazingly good, but a bit too sweet. I cut it in half, but is didn't seem sweet enough. Next time, 3/4 of a cup. I didn't double the cream cheese layer, but I thought it was still great -- it gave it a subtle cheesecake flavor, but the blueberries really stood out. I made it in a 8 x 12 glass casserole dish and it was very pretty. This was the hit of the picnic.

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