Today, I made a blueberry cream pie. This recipe is easier if you eat refined sugar because you can simply buy a blueberry pie filling for the topping as well as Cool Whip to mix with the cream cheese to make the filling. However, since Ray and I do not eat refined sugar, I made a blueberry compote using agave for the topping and used whipped cream to add to the agave-sweetened cream cheese for the cream filling. I also used maple sugar instead of white sugar in the pie crust. The result was delicious. Just ask Ray.

Here’s the recipe for any who might be interested.

Blueberry Topping

4 cups of frozen blueberries

4 tablespoons corn starch

1/2 teaspoon salt

1/2 cup agave syrup

Directions:

Place corn starch and salt in a skillet along with the agave syrup. Turn on medium heat and using a whisk, blend these ingredients together until they are liquidy. Add the blueberries and coat them with the liquid in the saucepan. Cook this mixture down, stirring constantly, until the blueberries have released their juices and the sauce is thickened.

Place in a glass bowl and put in the refrigerator so the blueberry compote will set up.

Cream Cheese Filling:

1 block of cheese cheese (softened)

1 1/4 cup of whipping cream

1 teaspoon vanilla

1/2 teaspoon salt

1/2 cup agave syrup

Directions:

Cut up the cream cheese into small blocks and place in the bowl of your mixer. Add the agave, vanilla, and salt and whip at high speed until very smooth. Place in another bowl and whip whipping cream for several minutes in the mixer. Add in the cream cheese mixture and beat on high for around two minutes until the mixture is fully blended and has thickened. Place the mixing bowl in the refrigerator so that the mixture can set.

Single Pie Crust Recipe:

1 1/4 cups (180g) King Arthur Unbleached All-Purpose Flour or 1 1/4 cups (170g) Pastry Flour Blend

1/2 teaspoon salt

1 teaspoon sugar (I used maple sugar)

1/2 cup (71g) unsalted butter, cold

3 to 5 tablespoons (43g to 71g) ice water

Directions:

1. In a medium bowl, whisk together the flour and salt.
2. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
3. Add 2 tablespoons of water, and toss to combine.
4. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.
5. Shape the dough into a disk about 1″ thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out. If you decide to let the dough chill longer than 30 minutes allow it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. 
6. When you’re “ready to roll,” remove the dough from the fridge. Roll the dough to the size needed (about 12″ for a 9″ pie). Place it in a pie pan, and refrigerate it while you prepare your filling. 
7. Fill and bake your pie as directed in the recipe.

Let everything cool, then pour the cream cheese mixture into the pie shell. Top with the blueberry compote. If the cream cheese mixture is not fully set, then place it in the freezer for around 30 minutes before serving.

Happy eating!