Looking ahead to a possible full week without power due to storm damage, I started to get a bit nervous about keeping on schedule with my pie challenge. While I don't ALWAYS meet my goals, completing just 1.92% of my goal before faltering didn't thrill me. Thus, I scoured my recipe books for a tasty idea that would not require electricity. Thankfully our power was only out for around 77 hours, rather than the 7 days as projected. Thus, I did cheat with my hand mixer for the cheesecake layer...however I could have created this week's masterpiece with my whisk, gas stove, and matches alone.
The concept for this week's pie came from Perry's aunt Suz and a family friend Susan Roth.
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Blueberry Lemon Cheesecake Pie
Ingredients:
1 graham cracker pie crust (10-inches)
cheesecake filling:
2 (8 oz) packages cream cheese, room temperature
1 (8 oz) Cool Whip
3/8 cup fresh lemon juice
2 t. lemon zest (from the lemons mentioned above)
1/4 powdered sugar
blueberry topping:
3 c blueberries, fresh or frozen
3/4 cup sugar
2 T. butter
2 T. fresh lemon juice
1 t. lemon zest (from the lemons mentioned above)
1 T. cornstarch
Pie Algorithm:
1. Cheesecake filling: Cream together all cheesecake filling items. Pour into crust. Chill for several hours.
2. Blueberry topping: Combine all ingredients in saucepan over medium-high heat. Bring to simmer and cook berries down, about 4 minutes. Let cool; refrigerate until cold. Pour over pie when ready to serve.
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This week I have two special pie guests:
Wanda enjoys writing concise reviews (50 words or less); you may find some of her previous work here: http://myportraits-stopher.blogspot.com/ She had the following to say about No Power Pie:
In fifty words or less, this No Power Pie packs a really mighty, powerful punch. The tangy lemon cream and blueberry glaze combo is cool and creamy and light and oh so refreshing! The initial hint of blueberry is followed by a just slightly stronger lemony zest. I love it!
The concept for this week's pie came from Perry's aunt Suz and a family friend Susan Roth.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Blueberry Lemon Cheesecake Pie
Ingredients:
1 graham cracker pie crust (10-inches)
cheesecake filling:
2 (8 oz) packages cream cheese, room temperature
1 (8 oz) Cool Whip
3/8 cup fresh lemon juice
2 t. lemon zest (from the lemons mentioned above)
1/4 powdered sugar
blueberry topping:
3 c blueberries, fresh or frozen
3/4 cup sugar
2 T. butter
2 T. fresh lemon juice
1 t. lemon zest (from the lemons mentioned above)
1 T. cornstarch
Pie Algorithm:
1. Cheesecake filling: Cream together all cheesecake filling items. Pour into crust. Chill for several hours.
2. Blueberry topping: Combine all ingredients in saucepan over medium-high heat. Bring to simmer and cook berries down, about 4 minutes. Let cool; refrigerate until cold. Pour over pie when ready to serve.
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This week I have two special pie guests:
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| Peer Reviewer, Wanda Stopher |
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| Pie Displayer, Kirsten Stopher |
Wanda enjoys writing concise reviews (50 words or less); you may find some of her previous work here: http://myportraits-stopher.blogspot.com/ She had the following to say about No Power Pie:
In fifty words or less, this No Power Pie packs a really mighty, powerful punch. The tangy lemon cream and blueberry glaze combo is cool and creamy and light and oh so refreshing! The initial hint of blueberry is followed by a just slightly stronger lemony zest. I love it!
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