A cream cheese filling is spread on the pie shell, then topped with a blueberry, pineapple juice, and whipping cream mixture to make this fantastic dessert.
Prepare Baked Pie Crust; set aside.
In a small bowl, stir together whipping cream and cornstarch (mixture will be thick like a paste). Set aside.
In a medium saucepan, bring blueberries, the 1/2 cup sugar, and the 1/4 cup pineapple juice to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Stir in whipping cream mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Transfer mixture to a medium bowl. Cover surface with plastic wrap and cool without stirring for 1 hour.
In a small mixing bowl, beat cream cheese, the 2 tablespoons sugar and the 1 tablespoon pineapple juice with an electric mixer on medium speed until combined.
Spread cream cheese filling in the baked pastry shell. Pour blueberry filling over cream cheese. Cover and chill 6 to 24 hours before serving. Makes 8 servings.