Blueberry Cheese Pie

For the blueberry topping:

Combine the blueberries, sugar, and lemon juice in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer the mixture for about 15 minutes, until the berries burst and a sauce forms that is thick enough to coat the back of a spoon. Transfer to a heatproof container, cool to room temperature, cover, and refrigerate.

For the pie crust:

Combine the graham cracker crumbs, pecans, cinnamon, and melted butter in a medium bowl and stir to incorporate. Transfer the mixture to an eight-inch pie pan and press it out evenly on the bottom and up the sides. Bake the crust for five minutes. Remove and cool to room temperature.

For the cheese filling:

Combine the cream cheese, sour cream, heavy cream, vanilla extract, sugar, and lemon juice in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, and mix until they are incorporated and the mixture is creamy and smooth.

Pour the filling into the pie pan and smooth the top flat. Spoon the chilled blueberry mixture on top. Refrigerate for 30 minutes to firm up before serving. The pie will keep for two days in the refrigerator.

CHEF’S NOTE: The blueberry topping is great spooned over ice cream or spread like jam on toast.