Lemon Blueberry Cream Pie

8-10
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"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 recipe yields 8-10 servings
OK

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 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 & Variations


No special items needed.

Related