Lemon-Blueberry Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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; remove piecrust to a wire rack, and cool completely.
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.
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.
5. 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.
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