Blueberry Cream Cheese Pie
1 1/2 tbsp soft butter
2 cups fresh blueberries - divided
1/2 cup granulated sugar - divided
1 envelope unflavoured gelatin
2/3 cup whipping cream - divided
24 oz. (3 8 oz. pkgs)cream cheese at room temperature
1/4 cup powdered sugar
Generously butter a 9" pie plate.
Press about 1 1/2 cups blueberries into the butter to line the pie plate. Sprinkle with 2 tbsp granulated sugar.
Sprinkle the gelatin into 1/3 cup of cream in a medium sauce pan to soften. Stir in the egg and the remaining granulated sugar. Place over medium heat, stirring constantly until mixture thickens slightly and comes to a boil.
Beat the cream cheese until smooth. Slowly add the gelatin mixture, beating until well blended. Beat the remaining 1/3 cup whipping cream until stiff. Fold into cream cheese mixture. Pour mixture into blueberry shell and chill 3-4 hours.
At serving time sprinkle with remaining blueberries and sifted powdered sugar.