Blueberry Buckle Pie

1 graham cracker pie shell

Cream cheese filling

16 ounces cream cheese

2 packages (1.9 ounces each) Wilde Thyme Food’s Blueberry Buckle Dip mix

2 tablespoons fresh lemon juice

1 cup fresh blueberries

1 cup nondairy whipped topping

Blueberry topping

4 tablespoons sugar

4 teaspoons cornstarch

½ cup water

2 cups blueberries

2 tablespoons fresh lemon juice

2 cups heavy cream

5 tablespoons sugar

For the filling: Place the cream cheese, dip mix and lemon juice in a stand mixer and combine. Fold in the whipped topping and blueberries. Pour into a cooled graham cracker crust, and smooth over with an offset spatula; set aside.

For the topping: In a small sauce pan, mix the sugar, cornstarch, water, blueberries and lemon juice. Cook and stir until thickened. Cool in an ice bath.

In a stand mixer, whip the cream and sugar to stiff peaks; set aside.

Spread the cooled blueberry topping over the cream cheese filling. Garnish the edge of the pie with the whipped cream. (You likely will not use all of the whipped cream.) Chill for at least 2 hours before serving.

Serves six to eight.

Matt Zagorski, Arlington Heights, 2013 APC Crisco National Pie Championships Professional Division, Honorable Mention/Fruit and Berry