Blueberry cream pie

PG tested Serves 8-10.

For crust

• 12 whole-grain graham crackers, broken into pieces

• 2 tablespoons sugar

• Pinch table salt

• 6 tablespoons unsalted butter, melted

For filling

• ½ cup sugar

• 4 teaspoons cornstarch

• ¼ teaspoon table salt

• 1½ pounds (about 4¾ cups) blueberries, divided

• 1 tablespoon lemon juice

For topping

• 8 ounces cream cheese, softened

• ¼ cup sugar

• 1 teaspoon vanilla

• 1 cup heavy cream, chilled

Adjust oven rack to middle position and heat oven to 325 degrees. Make crust: Process cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine, about 3 pulses. Add melted butter and pulse until combined, about 8 pulses.

Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 16 to 18 minutes. Transfer plate to wire rack.

Meanwhile, make filling. Whisk sugar, cornstarch and salt in medium saucepan until no lumps of cornstarch remain. Process 2 cups blueberries in clean, dry work bowl until smooth, about 2 minutes, scraping down sides of bowl as needed. Strain puree through fine-mesh strainer into sugar mixture in saucepan, pressing on solids to extract as much liquid as possible. Discard solids. Whisk puree into sugar mixture until combined.

Bring puree mixture to simmer over medium heat, whisking frequently. Continue to cook, whisking constantly, until whisk leaves trail that slowly fills in, about 1 minute longer (mine took about 4 minutes total). Off heat, whisk in lemon juice. Reserve 2 tablespoons of puree for topping.

Stir remaining blueberries into remaining puree in saucepan. Spread filling evenly over bottom of pie crust. (It needs be completely cooled.)

Make topping: Using stand mixer fitted with whisk attachment, whip cream cheese, sugar and vanilla on medium-high speed until very smooth, about 2 minutes, scraping bowl as needed. With mixer running, slowly pour in cream and whip until stiff peaks form, 1 to 3 minutes, scraping down bowl as needed.

Spread cream cheese topping over filling. Drizzle reserved puree over topping. (If it has thickened, microwave until loosened, about 15 seconds.) Using a butter knife, swirl puree through topping, making marbled pattern.

Refrigerate pie for at least 4 hours or up to 24 hours, then serve.