I’m still in the process of gathering my food porn from the trip, so in the meantime… thought I’d share a recipe with you. It’s probably my favorite recipe ever – a recipe that always seems to satisfy that sweet tooth craving. So as a somewhat farewell to summer… here’s my recipe for Blueberry Cream Cheese Pie (a wonderful summer dessert, especially if you opt to use fresh berries… but also yummy all year round…)

Enjoy!

For the crust, you will need:

1 cup flour

1 block butter, softened

1/4 cup packed light brown sugar

1/2 cup macadamia nuts, chopped to your preferred “chunkiness”

Preheat oven to 400 degrees.

Place flour in a mixing bowl and cut in the butter, using a fork or better yet, your hands, add in sugar and nuts and mix until flour is crumbly.

Place flour mixture in an 8-inch pie pan , making sure to break up bigger crumbles. Do not press the mixture into the pie pan, as you want to bake it as a crumbled mixture.

Bake for 15 to 20 minutes, stirring occasionally to break up the crumbs even more. You want to bake it until it’s a “golden brown”. Be sure not to burn the crumbly crust.

Remove the crumbled crust from the oven , pat to the sides of the pan, using the back of a spoon or a spatula, whichever works for you, and cool.

In the meantime, for the filling you will need:

1 jar Avoset or 1 cup whipping cream

1 – 8 oz. block of cream cheese, softened to room temperature

3/4 cup powdered sugar

1 tsp. pure vanilla extract

1 can Comstock Blueberry Pie Filling/topping

Chill your mixing bowl and beaters for your electric mixer. Whip cream or Avoset until it forms stiff peaks.

In a separate bowl, combine cream cheese, sugar and vanilla until smooth. Fold the cream cheese mixture into the whipped cream mixture. Spread evenly into prepared pie crust. Be careful as you spread the mixture into the crust. The filling is pretty thick and the crust is not set into the pan. What you want to try to do is drop the entire filling down the center of the pie crust and spread outward, so that none of the crumbly crust will end up in the filling.

Chill for 4 to 6 hours or overnight, if you have enough self control.

Top with your favorite fruit topping.

Canned pie filling works perfectly fine, or if you’re over-ambitious, you can make your own topping using fresh fruits. Some variations: sliced bananas drizzled with chocolate syrup, apple pie filling drizzled with caramel sauce, crumbled oreos, crumbled heath bars… The options are endless.

This recipe makes one 8-inch pie pan sized pie. I usually double the recipe and make it in a 9″x13″ cake pan.