Lemon Blueberry Cream Pie
Recipe: #39318
August 13, 2022
Categories: Desserts, Cheese, Blueberry, Oven Bake, Cream Cheese, Condensed Milk, Pies, more
"Perfect for those hot summer days - the baking is short (10 minutes!) only for the crust. The rest is finished in the fridge! From Southern Living - 2002."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (184.9 g)
- Calories 341.1
- Total Fat - 21.9 g
- Saturated Fat - 13.2 g
- Cholesterol - 70.6 mg
- Sodium - 497.8 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 0.9 g
- Sugars - 20 g
- Protein - 13.5 g
- Calcium - 339.8 mg
- Iron - 0.4 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
Step 2
Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.
Step 3
Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.
Step 4
Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.
Step 5
Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border.
Step 6
If desired, garnish with blueberries and/or lemon slices.
Tips
No special items needed.
0 Reviews
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