Blueberry Cheesecake Pie

I was browsing through my mom's cookbooks a while ago because I was in a bit of a recipe funk.  I was looking for something fruity and relatively light as it's still summer.  I found this recipe in a Better Homes and Gardens' New Cook Book (irony:  It's not new.  It's older than me).  In the cookbook, it's called Blueberry Strata Pie and it's on page 241 of my mom's version of the book.  I ended up deviating from the recipe quite a bit, so I'm not sure I can say it's my version of Blueberry Strata Pie; I think it's more like the Blueberry Strata Pie was my inspiration for this pie.  Anyhow, it turned out great.  It was light and refreshing and fruity, exactly what I was looking for.  I'll definitely be browsing through my mom's old cookbooks more often!

Here's what I used:
21 ounces of Blueberry Pie Filling
8 3/4 ounces Crushed Pineapple
8 ounces Cream Cheese, softened
1/4 Cup + 3 tablespoons Sugar
1 tablespoon Milk
1 teaspoon Vanilla
1 Graham Cracker Pie Crust
2 tablespoons Cornstarch
1/4 teaspoon Salt
1 teaspoon Lemon Juice
Whipped Cream

Here's what I did:
1.  Drained the Crushed Pineapple, setting the pineapple juice to the side.

2.  Blended the Cream Cheese, 3 tablespoons Sugar, 1 tablespoon Milk, and 1 teaspoon vanilla. 

3.  Stirred the crushed pineapple into the cream cheese mixture.  Mixed well.

4.  Spread the cream cheese mixture over the Graham Cracker Crust. 

5.  Refrigerated the cream cheese and graham cracker crust while finishing the rest of the pie.

6.  Combined the cornstarch and pineapple juice.

7.  Cooked the cornstarch and pineapple juice on medium heat until it thickened.

8.  Once it thickened, removed it from the heat and added the Blueberry Pie Filling and Lemon Juice, stirring until well combined.

9.  Set the pie filling mixture to the side to cool completely.

10.  Once the pie filling was completely cool, I spread it over the cream cheese mixture in the pie crust.

11.  Refrigerated until completely cool.

12.  Top each piece with a dollop of Whipped Cream immediately before serving.

Enjoy!