Lemon-Blueberry Cream Pie
Makes 8 servings.

Crust
1-2/3 - cup graham cracker crumbs
1/4 - cup sugar
1/3 - cup butter, melted

Filling
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

• In a mixing bowl, add the graham cracker, sugar, and butter. Mix. 

• 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. 

• Add the pudding mix, lemon rind and juice. 

• Continue to beat until blended. 

• Spread half of lemon mixture evenly into prepared graham cracker crust.
  

• 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. 

• Spread around the outer edge of the pie. 

• Make a 3-inch border. 

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* Check Authentic Pennsylvania Dutch Pie Recipes...