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This cool summer pie is ideal for entertaining, since it can be made a day ahead.

Yield: 12 slices

Prep time: 40 - 45 minutes, plus 1 hour to chill

Cooking time: 36 - 38 minutes

Difficulty Level: Moderate

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup Horizon Organic® butter, melted

Cream Cheese Filling:

• 2 (8-ounce) containers Horizon Organic cream cheese, room temperature
• 1/2 cup sugar
• 1 tsp. vanilla
• 1/2 tsp. freshly grated lemon zest
• 2 Horizon Organic eggs
• 1/4 cup Horizon Organic sour cream
• 1 cup fresh blueberries

Blueberry Topping:

• 2 cups fresh blueberries
• 1 1/2 tsp. arrowroot
• 2 Tbsp. sugar
• 1/4 cup water
• 1 Tbsp. lemon juice
• lightly sweetened whipped cream and fresh strawberries, optional decoration

Preheat the oven to 350°F. Prepare the crust by combining the graham cracker crumbs with the melted butter. Press the moist crumbs firmly onto the bottom and sides of a standard 9-inch pie plate. Bake for eight minutes. Allow the crust to cool briefly while you prepare the filling.

Using an electric mixer, beat the cream cheese vigorously until smooth. Add the sugar and beat at high speed until fluffy, scraping the bowl often. Reduce the speed to low and mix in the vanilla and lemon zest. Add the eggs, one at a time, scraping the bowl after each addition. Blend in the sour cream. Finally, stir in the cup of fresh blueberries by hand. Pour the batter into the prepared crust and bake for 28 to 30 minutes, until the pie appears slightly puffed and the center has a firm, springy consistency. Cool the pie for at least one hour before preparing and applying the topping.

When you are ready to top the pie, place the two cups of fresh blueberries in a spacious bowl nearby. Combine the arrowroot, sugar, water, and lemon juice in a small saucepan and cook over medium heat, stirring constantly, until the mixture thickens and takes on a clear, gel-like appearance. Pour the hot glaze over the berries and stir to ensure that the berries are well coated. Immediately spread the berries over the surface of the pie, leaving a 1/2-inch border of cream cheese filling exposed around the edge. Chill the completed pie for at least six hours, or overnight. Just before serving, decorate with lightly sweetened whipped cream and fresh strawberries, if desired.

Calories 327; Protein 5g; Carbohydrates 30g; Fat 22g; Saturated Fat 11g; Cholesterol 86mg; Sodium 242mg; Vitamin A 18% DV; Calcium 5% DV