Desserts for Dudes: Blueberry Cheesecake Pie

It's true.  Men prefer pie over cake.  And by "men," I mean my husband and my dad, but I feel pretty safe making that generalization based on these two people.

I'm fairly certain that's why there are new and contradictory "studies" in the news every other day.  Who knows what to believe anymore?  Here's what we can believe in: pie.

{Oh, there are cookies involved, too.}

This pie combines two of Mr. E's dessert loves...cheesecake and pie.  Win, win.

Speaking of Mr. E, I told him that he'd have to check the blog this week for another Father's Day present.  The truth is...I really don't treat him as nicely as I should.  This man who is a wonderful father to kiddo...just the right mix of disciplinarian and goofball.  This man who is a devoted and loving husband.  A man who washes the dishes EVERY NIGHT.  A man who has spent hours (days? weeks?) of his life listening to me complain about the deleterious effects of humidity on curly hair.  A man who knows the names behind the blogs I love, and listens while I read their blog posts aloud and describe every recipe.

Here I am with a baking blog, and I rarely make his favorite dessert....pie.  That's no way to treat the man you love!  Well, here's your extra Father's Day gift, Mr. E.  One pie each month for one year. 

{I wonder if he thought I was going to say "sports car?"}

Blueberry Cheesecake Pie

for the crust:
1 & 1/2 cups crushed gingersnaps
2 TBSP sugar
1 stick (1/2 cup) salted butter, melted

for the filling:
1 (8 oz.) package cream cheese, room temperature
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 eggs

for the topping:
2 cups fresh blueberries
1/2 cup water
1/3 cup sugar
1 & 1/2 TBSP cornstarch mixed with 2 TBSP water

Preheat oven to 325.

Stir the crust ingredients together.

Press into a 9" pie pan.  Bake for 8 minutes; remove to a wire rack to cool completely.

Beat the cream cheese and sugar together until smooth.  Add in the lemon, vanilla, and eggs; beat until combined thoroughly.

Pour into the baked crust and bake for 25 minutes, just until set.  Remove to a wire rack to cool.

Meanwhile, combine the blueberries, water and sugar in a medium saucepan.

Bring to a boil.  Lower the heat, cover and simmer for 5 minutes, stirring halfway through.  Stir in the cornstarch/water mixture, increase the heat and return to a boil.  Boil for 1 minute, stirring constantly.  Remove from the heat and let cool.

Spoon the thickened berries over the cooled cheesecake filling.  Chill for at least one hour before serving.  Store in the refrigerator.

(adapted from Williams-Sonoma Kitchen Library Pies and Tarts, 1992)

Is YOUR dude a cake guy or pie man? 

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