4 oz. cream cheese, at room temp.
1/2 c. confectioners' sugar
1/2 tsp. vanilla extract
1 c. whipping cream
1 (9 inch) pie shell, baked
4 c. fresh blueberries
3/4 c. water
1 tbsp. butter
1 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. cinnamon
Pinch of salt
1 tbsp. freshly squeezed lemon juice
Whipped cream

Cream together cream cheese, confectioners' sugar and vanilla. Whip cream and fold into cream cheese mixture. Spread into the baked 9- inch pie shell. Refrigerate.

Bring 1 cup of the blueberries and the 3/4 cup water to a boil in a small saucepan. Simmer for 4 minutes, stirring constantly. Add butter and stir.

Mix together granulated sugar, cornstarch, cinnamon and salt; add to hot blueberry mixture. Cook on low heat, stirring constantly, until thick and clear. Remove from heat and add lemon juice.

Pour remaining 3 cups blueberries over chilled cream cheese mixture in pie shell. Pour and spread hot blueberry mixture over fresh berries. Refrigerate. Serve with whipped cream. Makes 8 servings.