Blueberry Cream Chiffon Pie Filling Ingredients: 1 (9 inch) - TopicsExpress

Blueberry Cream Chiffon Pie Filling Ingredients: 1 (9 inch) Vanilla Wafer Crust or Graham Cracker Crust 1 3/4 cups fresh or thawed frozen blueberries 1 cup water 2 envelopes unflavored gelatin 1/4 cup sugar 1 (8 ounce) pkg cream cheese, softened 1/4 cup sugar 2 egg whites 1/4 cup sugar 1/2 pint whipped cream (1 cup) Directions: Reserve 24 berries for garnish. Place remaining berries in a medium saucepan. Mash with a potato masher until most berries are broken. Pour in water. Sprinkle gelatin over water. Let stand 2 to 5 minutes to soften gelatin. Stir in 1/4 cup sugar. Cook over medium heat, stirring occasionally until mixture comes to a full boil and gelatin is dissolved. Cool slightly. In a large bowl, beat cream cheese and 1/4 cup sugar with electric mixer until light and fluffy. Place a strainer over another medium bowl. Pour blueberry mixture into strainer. Lightly mash pulp with a large spoon to remove all juices. Discard pulp. Add blueberry juice to cream cheese mixer a 1/4 cup at a time, mixing after each addition until smooth. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon. First Layer: Beat egg whites until soft peaks form. gradually beat in a 1/4 cup sugar. Beat until stiff peaks form. Fold into blueberry mixture. Spoon 2 1/2 cups into crust. Reserve leftover blueberry mixture for second layer. shape with a spoon to make filling slightly higher around edges. Second Layer Immediately beat cream until stiff peaks form. Set aside 1/2 cup whipped cream. Fold remaining whipped cream into reserved blueberry mixture in medium bowl. Reserve 1/4 cup of the whipped cream-blueberry mixture. Spoon the rest of the blueberry - whipped cream mixture onto the first layer in the center of the pie. The lighter filling will gradually push the darker filling to the edge, leaving a 1 inch darker border around filling. Third Layer Fold remaining 1/4 cup of filling into reserved 1/2 cup whipped cream. Spoon onto center of pie....

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