Blueberry Cream Cheese Pie

Preheat an oven to 325°F (165°C).

To make the crust, in a bowl, stir together the graham cracker crumbs, sugar and salt. Add the melted butter and stir until blended. Pat the crumb mixture evenly into a 9-inch (23-cm) pie pan and up the sides. Bake until slightly firm, about 8 minutes. Let cool completely on a wire rack, about 30 minutes.

To make the filling, using an electric mixer, beat together the cream cheese, 1/4 cup (3 oz./90 g) of the sugar and the vanilla on medium speed until thoroughly blended and smooth, 3 to 5 minutes. Add the eggs 1 at a time and beat until well blended. Pour the filling into the crust and spread evenly.

Bake until the custard is just set, 25 to 30 minutes. Let cool on a wire rack for about 1 hour.

Meanwhile, in a saucepan over medium-high heat, combine the blueberries, 1/2 cup (4 fl. oz./125 ml) water and the remaining 1/4 cup (3 oz./90 g) sugar. Bring to a boil, reduce the heat to medium-low, cover and simmer, stirring once, until the liquid is slightly reduced, about 5 minutes. Remove from the heat and add the cornstarch mixture. Return to medium-high heat, bring to a boil and cook, stirring constantly, until thickened, about 1 minute. Remove from the heat and let cool until lukewarm, about 30 minutes.

Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving. Serves 8.

Adapted from Williams Sonoma Luscious Fruit Desserts (Weldon Owen, 2015)