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  • Lemon Blueberry Cream Pie

    0 votes
    Lemon Blueberry Cream Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 2/3 c. graham cracker crumbs
    • 1/4 c. sugar
    • 1/3 c. butter or possibly margarine melted
    • 1 pkt cream cheese - (8 ounce) softened
    • 1 can sweetened condensed lowfat milk - (14 ounce)
    • 1/4 c. powdered sugar
    • 1 pkt lemon instant pudding mix - (3.4 ounce)
    • 2 tsp grated lemon rind
    • 1/2 c. fresh lemon juice
    • 1 pt fresh blueberries
    • 2 Tbsp. blueberry preserves
    • 1 c. whipping cream Lemon slices for garnish Fresh blueberries for garnish

    Directions

    1. Stir together first 3 ingredients; press proportionately in bottom and up sides of a 9-inch pieplate.
    2. Bake piecrust at 350 degrees for 8 min; remove piecrust to a wire rack, and cold completely.
    3. Beat cheese, lowfat milk, and powdered sugar at medium speed with an electric mixer till creamy. Add in pudding mix, rind, and juice; beat till blended. Spread half of lemon mix proportionately into prepared crust.
    4. Stir together blueberries and preserves; spread proportionately over lemon mix. Spread remaining lemon mix over blueberry mix; cover and refrigerate2 hrs or possibly till set.
    5. Beat whipping cream with an electric mixer till soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if you like.
    6. This recipe yields 1 (9-inch) pie.
    7. Yield: 1 pie

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