Lemon-Blueberry Cream Pie
1-2/3 - cup graham cracker crumbs
1/4 - cup sugar
1/3 - cup butter, melted
1 - package cream cheese (8-ounces), softened
1 - can sweetened condensed milk (14-ounces)
1/4 - cup powdered sugar
1 - package instant lemon pudding mix (3.4-ounces)
2 - teaspoon lemon rind, grated
1/2 - cup fresh lemon juice
1 - pint blueberries
2 - Tablespoon blueberry preserves
1 - cup whipping cream
Preheat oven to 350° F.
In a mixing bowl, add the graham cracker, sugar, and
Pour graham cracker mixture in a 9-inch pie-plate.
Press evenly on the bottom and along the sides.
Place pie shell in
oven and bake for 8 minutes.
Then remove from oven and completely
cool on a wire rack.
In a electric mixer bowl, add the cream cheese,
milk, and powdered sugar.
Beat on medium speed until creamy.
pudding mix, lemon rind and juice.
Continue to beat until blended.
Spread half of lemon mixture evenly into prepared graham cracker
In a mixing bowl, add the blueberries and preserve
and stir together.
Spread over lemon mixture.
Next, take the
remaining lemon mixture and spread atop the blueberry mixture.
Cover, place in refrigerator and chill for 2 hours or until set.
Finally, in the electric mixer bowl, beat the
whipping cream at medium speed until soft peaks form.
the outer edge of the pie.
Make a 3-inch border.
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