Ingredients
- 1 Graham Cracker Crust Pie Shell
- 16 oz organic goat cheese
- 6 oz cream cheese
- 8 oz whipped cream
- 1/2 cup sugar
- 1/4 cup light blue agave syrup
- 1 pint of blueberries (fresh and ripe)
- 1/4 cup sugar
- juice of 1 whole lemon
- Fresh blueberries for garnish
- 1/4 cup crumbled graham cracker for garnish
Instructions
- Take a large mixing bowl and add your room temp goat cheese, cream cheese, sugar, and lemon juice and whip until it’s smooth and fully incorporated.
- Now add the whip cream to the mixture and fold into it.
- This should lighten up the cream cheese filling. Spread the filling into the pie 3/4 the way.
- Chill the pie and start the blueberry glaze
- Heat a flat non stick pan to high and add your blueberries, 1/4 cup water, sugar, agave, and lemon juice. Let it boil and then continue to cook on medium heat.
- Allow the glaze to thicken, should take 20-30 minutes.
- Once the glaze thickens, taste it and make sure it’s tart and sweet. (add more sugar if you like it sweeter or lemon juice if you like it more tart)
- Let the glaze chill for 5 minutes and spoon 2 tablespoons of the glaze in the remaining goat/cream cheese mixture. Whip it until fully incoporated (light purple) and spread the rest of the mixture on to the top of the pie. Spread evenly and chill again.
- Remove after 10 minutes and spread the blueberry glaze over the top and garnish with blueberries and crumbled graham cracker crumbs.
- Chill for 3 hours or more.
- Serve a slice with a dollop of whipped cream and some crumbled graham cracker crumbs.
