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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lemon-Blueberry Cream Pie Recipe

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This recipe for Lemon-Blueberry Cream Pie is from Shar's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/4 cup powdered sugar
1 (3.4-ounce) package lemon instant pudding mix
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice
1 pint fresh blueberries
2 tablespoons blueberry preserves
1 cup whipping cream
Garnishes: lemon slices, fresh blueberries
Directions:
Directions:
Stir together first 3 ingredients; press evenly in bottom and up sides of 8 inch pie plate.
Bake piecrust at 350 degrees for 8 minutes; remove piecrust to a wire rack, and cool completely.
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.
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. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired.
Number Of Servings:
Number Of Servings:
serves 8

 

 

 

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