Frozen Blueberry Cream Pie

Frozen Blueberry Cream Pie Crust 1 1/2 cups graham cracker crumbs 3 tablespoons sugar 5 to 6 tablespoons butter, melted Filling 1 cup fresh blueberries 1/4 cup water 3 tablespoons sugar 1 tablespoon light corn syrup 3/4 teaspoon cornstarch 1/8 teaspoon salt 1/2 teaspoon lemon zest 1 (8-ounce) package cream cheese, softened 3/4 cup confectioners’ sugar 1 1/2 cups heavy whipping cream 1/2 teaspoon vanilla extract Preheat oven to 350°. Spray a 9-inch pie pan with nonstick cooking spray. For crust: In a large bowl, combine graham cracker crumbs and sugar. Add melted butter, stirring until moistened. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan. Bake 7 minutes. Let cool completely on a wire rack. For filling: In a small saucepan, stir together blueberries, 1⁄4 cup water, sugar, corn syrup, cornstarch, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; cook until mixture begins to thicken and berries begin to burst, 4 to 5 minutes, stirring occasionally. Remove from heat; stir in zest. Transfer mixture to a small bowl, and let cool 10 minutes. Lightly cover, and refrigerate until chilled, approximately 1 hour. In a large bowl, add cream cheese and confectioners’ sugar. Beat at medium speed with an electric mixer until smooth. Add cream and vanilla; beat at high speed until stiff peaks form. Gently fold in blueberry mixture (do not stir). Spoon in prepared crust, spreading gently to edges. Lightly cover, and freeze until firm. Let stand at room temperature 20 minutes before serving.