Blueberry Cream Pie

I brought this pie to our friend's cabin on the weekend.

It's light and fluffy and, oh so full of blueberry goodness.

I made it using fresh local blueberries but I'm sure it would be good using frozen blueberries as well.

For the blueberry topping:

• 4 cups fresh blueberries
• 3/4 cup cold water, divided
• 1/2 cup sugar or more if you like it sweeter
• 3 tablespoons cornstarch
• 1 1/2 teaspoons lemon juice

For the crust:

• 2 cups graham wafer crumbs
• 1/4 cup sugar
• 1/2 cup melted butter

For the Cream Filling:

• 1/1/4 cups heavy cream
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup sugar
• Zest from one lemon
• 2 teaspoons lemon juice

1. Make the blueberry topping first, then the crust and lastly the cream filling.
2. Mix blueberries, 1/2 cup cold water, sugar and lemon juice in a pot over medium heat.
3. Cook until mixture boils.
4. Mix together the cornstarch, remaining 1/4 cup water and lemon juice in a small bowl until blended.
5. Add slowly to blueberry mixture, stirring until mixture boils and is no longer cloudy.
6. Set aside and cool completely.
7. For the crust, Mix all ingredients in a bowl.
8. Press crumbs on bottom and up sides of a 10 inch pie plate.
9. Refrigerate until filling is made.
10. For the filling, whip cream until stiff.
11. In another bowl, blend cream cheese and sugar, lemon zest and lemon juice until smooth
12. Add sour cream and beat again.
13. Fold cream cheese mixture into whipped  cream until incorporated.
14. Pile filling into graham crust and smooth top.
15. When the blueberry topping is cold, carefully spoon evenly over filling.
16. Refrigerate at least 3 hours.