INGREDIENTS
Crust:
- 1-1/4 cups graham cracker crumbs
- 1/4 cup soft butter or margarine
- 2 Tablespoons sugar
Filling:
- 4 packages (3 ounces each) cream cheese
- 1/2 cup sugar
- 2 eggs, beaten well
- 1/4 teaspoon rum extract
- 2 cups fresh or frozen blueberries, rinsed and drained
- 1 cup fresh blueberries
Topping:
- 1 cup (1/2 pint) sour cream
- 2 tablespoons sugar
- 2 tablespoons sherry
DIRECTIONS
Preheat oven to 350oF.
In a bowl, mix crumbs, butter, and sugar. Press mixture into the bottom and sides of an ungreased 9-inch pie plate.
In a bowl, beat cream cheese until fluffy. Gradually beat in sugar. Beat in eggs and rum extract. Fold in blueberries. Pour mixture into graham cracker crust. Bake 25 minutes or until filling is set. Remove from oven and cool on a rack.
Mix topping ingredients and spread over the pie. Garnish with additional fresh blueberries. Chill until serving time.
Makes one 9-inch pie.