Birthday Pie

Hubby's 70th birthday was today, so while he was out and about town running errands, I cleaned house, and whipped up a birthday pie. Tried out a new recipe, from a Keebler's pie crust ad, and I am here to tell you that they got it right. Of course, I changed a few things here and there, but anyway, it turned out yummy. Reminded us of those chocolate covered blueberries we used to get at Harry & David's Outlet Store a few years ago, mixed in with a cheesecake.

Chocolate Blueberry Cheesecake Pie

1 Shortbread Keebler Ready-crust pie crust--6 oz. The kind you find in aluminum pie pans, with the plastic lids
6 oz cream cheese, softened (low fat) You can soften cream cheese in the microwave for 15-20 seconds on high, as the Keebler elves suggest here!
1 can--14 oz--sweetened condensed milk (I use low fat here too)
1 egg
3 tablespoons lime juice
1 tsp vanilla extract
1 and 1/4 cup fresh or frozen blueberries

Preheat oven to 350 degrees. Mix cream cheese with mixer, until fluffy. Beat in sweetened condensed milk until smooth, then add the egg, lime juice and vanilla, and mix well. Spread the blueberries out on the bottom of the pie crust, totally covering the crust. Slowly pour the cream cheese mixture over the fruit, and bake 30-35 minutes, or until set in center. Cool on a wire rack.

Meantime in a pyrex measuring cup, pour 1/3 cup whipping cream and add 3 oz semisweet chocolate (you can use either the squares or chocolate chips). Heat it in the microwave for a minute at a time on high, until the chocolate starts to melt. Stir every minute to check it because you don't want it to burn. Take it out, stir it until it is well blended, and set this aside to cool. When the pie and ganache are both mostly cool, stir the chocolate once more, and pour it carefully all over the top of the pie. Spread it to the edges to completely cover it. Chill in the fridge, and get it out several hours later to enjoy. Or just dive in right away, who cares!