Blueberry Pie

Mrs. Evelyn Albritton

Crust

  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cups sugar
  • 1 stick oleo

Mix all together well; press into pie pans.

Makes two 9 inch pie shells.

Filling

2 (8 oz) packages Cream Cheese, softened to room temp. Beat till smooth. Add 4 eggs, slightly, beaten; beat in well. Then add 2 cups sugar, and beat till fluffy.

Put into prepared pie pans. Bake at 350° till done. Remove from oven. Cool slightly.

Top with 1 can Blueberry Pie Filling.

Refrigerate at once.

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