• NOTE: You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.

Blueberry Topping

• In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest. Stir and allow the berries to heat up and the sugar to melt for about 2 to 3 minutes.
• In a small bowl, stir together the lemon juice and cornstarch until no lumps remain. After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another 2 to 3 minutes to thicken the liquids. You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.
• Transfer the blueberries to a bowl and lightly cover them with a piece of plastic wrap. Allow the berries to cool on the counter for about an hour before adding them to your pie.

Cream Cheese Filling

• Remove the plastic covering to the pre-made graham cracker crust and place the crust onto a rimmed baking tray. This will make transporting your pie to and from the refrigerator easier.
• To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps. Set aside for 2 to 3 minutes to thicken.
• In a large mixing bowl, beat the very cold heavy whipping cream with an electric mixer for 3 to 4 minutes or until stiff peaks form. You will want to start on low and work your way to high speed. If you start on high, then you run the risk of splattering the loose heavy cream everywhere. Set aside.
• In a separate large mixing bowl, beat the softened cream cheese on medium speed until no lumps remain.
• Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated. Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.
• Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain, and the mixture is pourable.
• With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture. Be sure that you fully incorporate the gelatin into the cream cheese mixture.
• Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture. You do not want any streaks of whipped cream. Do not overmix.
• Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.
• Spoon the cooled blueberries onto the cream cheese layer. Be sure to leave about ½ to 1 inch around the border for the whipped topping garnish.
• Place the blueberry cream cheese pie into the refrigerator to chill for at least 6 hours or up to overnight.
• Once your blueberry cream cheese pie has fully chilled and set up, you can transfer the thawed extra creamy Cool Whip whipped topping to a large piping bag fitted with a decorative tip, and pipe swirls along the edges of your pie.