Blueberry Pineapple Chess Pie!!!

    

 I know if you follow my recipes and posts, you know I love blueberries and recipes that call for them!   My husband loves pineapple!   We both love pie so this "Blueberry Pineapple Chess Pie" seemed to be just perfect for us!!!  This is so good and it's also so easy!!!   Here is what you will need:

1 unbaked 9" deep dish pie crust

3 large eggs

3 Tbs. all purpose flour

pinch of salt

2 cups sugar

1 Tbs. fresh lemon juice

zest of 1/2 lemon

1 tsp. vanilla

1/2 cup melted butter (1 stick)

1  (8 oz.) can crushed pineapple, drained

1 cup fresh blueberries

Preheat oven to 350 degrees.

Beat eggs until frothy.  Add flour, salt and sugar and beat until incorporated.  Add lemon juice, vanilla, melted butter.   Fold in pineapple and blueberries.

Place the pie crust on a cookie sheet and carefully pour the filling in.  Place in the preheated 350 degree oven for 50 -55 minutes.
  

It should be set and just lightly browned when done.  Allow to cool slightly then slice and serve with a dollop of whipped cream!!!  Delicious!!! 

Blueberry French Toast Bake!

Blueberries are in season, so I had to cook something with blueberries which are my favorite.
This is a breakfast that you can make the night before and bake the next morning.  It's perfect for a special breakfast meal when you might be having guests.  It bakes into a light and fluffy sort of breakfast bread pudding.  You can make the blueberry syrup to serve with it or just serve it with maple syrup and whipped cream, which is how I serve it.  This will easily serve four to six people and if you have more than that, you can just double it all.

Spray a 2 quart casserole dish with cooking spray.  Cut the bread in bite size cubes. Layer half of the bread in the bottom of the dish.  Cube the block of cream cheese and layer over the bread.  Sprinkle 1 cup of blueberries over the cream cheese. 

Layer the rest of the bread over the blueberries.  Dot with butter.

Whisk together eggs, half and half, maple syrup, vanilla and cinnamon.  Pour over the bread mixture making sure each piece gets covered.  Place in the refrigerator overnight.

Take out of the refrigerator 30 minutes before you bake it.  Place in a preheated 350 degree oven for 1 hour.  Keep covered for the first 30 minutes and uncover for the last 30 minutes. It should be browned nicely on top at the end of the hour.

Serve with the blueberry syrup or just maple syrup and whipped cream.  This is so delicious it could be served for dessert also.

Ingredients:

8 slices bread (I used Italian bread or Texas Toast works well also)

1 8 oz. block cream cheese (you can use light cream cheese in this)

8 eggs

1 1/2 cups half and half  (can use whole milk)

1/4 cup maple syrup

1 cup blueberries

1 tsp. vanilla flavoring

1/2 tsp. cinnamon

3 Tbs. butter

Blueberry Syrup

1 cup blueberries

1 cup sugar

1 cup water

2 Tbs. cornstarch

1 Tbs. butter

In a medium saucepan combine water, sugar, and cornstarch and bring to a boil.  Add blueberries and simmer for 10 minutes or unti they burst.  Add the butter and whisk until melted.  Serve alongside the french toast bake.