Blueberry Ribbon Lemon Cream Pie |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This creamy pie is fabulous at a summer picnic or family reunion. Just make sure you take plenty of copies of the recipe with you. 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 or fruit spread |
1 cup whipping cream |
garnishes: lemon slices, fresh blueberries |
Directions:
1. Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
2. Bake piecrust at 350° for 8 minutes.
3. Remove piecrust to a wire rack, and cool completely.
4. Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy.
5. Add pudding mix, rind, and juice; beat until blended.
6. Spread half of lemon mixture evenly into prepared crust.
7. Stir together blueberries and preserves; spread evenly over lemon mixture.
8. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.
9. Beat whipping cream with an electric mixer until soft peaks form. Spread around outer edge of pie, forming a 3-inch border.
10. Garnish, if desired.
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