BLUEBERRIES!! and my original Creamy Blueberry Pie RECIPE

blueberries are on here in Virginia and oh my, it's a great crop this year!! with my mom in town, little man and i took her blueberry picking at the local berry farm. and the berries were gInoRmoUs! they were the size of grapes. no joke. we picked the sweet blue berries until our hearts were content......or until we were too hot and sweaty! haha {the heat has been insane here!!}

little man was the Blueberry Monster and gobbled up berries by the handful....which made for some fun diaper changes later!

every time i turned around, he was shoveling another handful into his mouth. fortunately he didn't get sick.

so with all the blueberries, we've been eating them like crazy. i created this next recipe because i didn't want to heat the house and bake a pie, but i was craving blueberry pie. this is my EASY, NO BAKE version of Blueberry pie. i combined 3 recipes to create this masterpiece..... and it's divine! i promise you'll love the cool, sweet, gooey-ness of this pie! i used orange juice instead of the traditional lemon juice and i think it compliments the berries better. {just my opinion, i'm no chef though}

Creamy Blueberry Pie

1 pre-made graham cracker crust (9 inch)
3 cups fresh blueberries, not frozen
3/4 cup brown sugar
4 tablespoons corn startch
2/3 cups orange juice
8 oz cream cheese, softened
2/3 cup frozen whipped topping, softened
1/2 cup powdered sugar

In a medium saucepan, whisk together brown sugar and corn starch and orange juice. Add blueberries. Over medium heat, bring to a boil stirring constantly. Boil for 1-2 minutes until mixture is rather thick. Be careful not to burn! Set aside and let cool.

In a mixing bowl, combine cream cheese and powdered sugar. Mix well. Then add the whipped topping. Spoon cream cheese mixture onto the the pie crust.

When the blueberry mixture has cooled to room temperature, spoon over the cream cheese mixture. Refrigerate for 1-2 hours.


Enjoy!!

*i also have a recipe for the richest Blueberry Cobbler ever, if anyone wants that recipe too, just let me know :)*