Blueberry Strata Pie

Two layers make this pie twice as interesting.

The bottom layer is a smooth, vanilla-spiked cream cheese filling studded with crushed pineapple. It goes into a pre-baked pie shell and gets chilled until firm.

Then comes the star: a thick, glossy blueberry sauce cooked with the reserved fruit syrups, lemon juice, and cornstarch. It gets poured right over the cream cheese layer and chilled again until everything sets up.

A crown of real whipped cream and a scattering of pineapple on top finishes it off.

Every slice reveals those distinct layers, and the combination of tangy cream cheese, tropical pineapple, and sweet-tart blueberry is a flavor trio that just clicks.

Chef Tips

• Chill the cream cheese layer until it’s firm before pouring the blueberry topping over it. If it’s still soft, the layers will mix together instead of staying distinct.
• Let the blueberry sauce cool to room temperature before pouring it over the cream cheese layer. Hot sauce will melt right through.
• Save those fruit syrups from the canned blueberries and pineapple. They’re the liquid base for the blueberry glaze, so don’t pour them down the drain.