1 c. blueberries
3 tbsp. confectioners' sugar
1/2 c. macaroons, crushed
1/2 c. Farmer cheese
1/2 c. yogurt
3 tbsp. heavy cream
2 egg yolks
1 tbsp. granulated sugar
1 egg white
Pinch of cream of tartar
1 (8 inch) pie shell, prepared or from scratch

Preheat oven to 425 degrees. Mix together the blueberries and sugar. Sprinkle the bottom of the pie shell with 1/2 the macaroon crumbs and add the blueberry sugar mixture. Beat together the farmer cheese, yogurt, cream and egg yolks and then add sugar. Whisk the egg white until fluffy and the cream of tartar. Continue whisking until the white forms soft peaks, but is not dry.

Gently fold into the cheese-yolk mixture. Add to pie shell and carefully distribute with a spatula. Sprinkle remaining macaroons on top. Bake for 15 minutes, then reduce heat to 350 degrees and bake for 30 minutes additional. Turn off oven, open door a crack and allow pie to sit another 30 minutes before removing to a rack. Serve fully cooled.