Creamy Lemon And Blueberry Pie |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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I had planned on making a frozen key lime pie today for dinner, but my key lime juice had gotten too old to use and I had to throw it out. I already had the filling started, so I pulled out some lemons, switched up an ingredient, and ended up with this. Read more . Some of the season’s plump, sweet blueberries just had to be added to the top, since I love lemon and blueberries together. This is an extremely easy, quick pie to throw together, with a nice sweet/tart flavor. Ingredients:
graham cracker crust |
2 cups crushed graham crackers |
1/4 cup sugar |
4 tablespoons butter, melted |
filling |
1 can sweetened condensed milk (not evaporated milk) |
1/2 to 3/4 cup fresh squeezed lemon juice (depending on how tart you like it) |
8 ounces cool whip |
garnish |
whipped cream |
lemon “twists |
fresh blueberries |
Directions:
1. For the crust, mix all ingredients together well in a 10” pie pan and then press it up the sides and bottom of the pan.
2. Bake at 350 degrees for 8 minutes; remove from oven and cool completely before filling.
3. For the filling, pour the sweetened condensed milk into a medium bowl.
4. Whisk in the lemon juice until well blended.
5. Gently whisk in the cool whip until well incorporated.
6. Pour filling into cooled graham cracker crust.
7. Cover and chill several hours (I prefer this pie refrigerated, not frozen, but it can be served either way).
8. To serve, top each slice with some whipped cream, a lemon twist, and sprinkle with some fresh blueberries.
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