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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

Preheat oven to 350 F.

  • 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. 

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 

 
 
 
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