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    Lemon-Blueberry Cream Pie

    Source of Recipe

    From "The All New Ultimate Southern Living Cookbook"

    List of Ingredients

    • 1⅔ cups graham cracker crumbs
    • cup granulated sugar
    • 6 Tbsp butter or margarine, melted
    • 1 (8-ounce) package cream cheese, softened
    • 1 (14-ounce) can sweetened condensed milk
    • cup powdered sugar
    • 1 (3.4-ounce) package lemon instant pudding mix
    • 2 tsp grated lemon rind
    • cup fresh lemon juice
    • 1 pint fresh blueberries
    • 2 Tbsp blueberry preserves
    • 1 cup whipping cream


    1. Stir together first three ingredients; press evenly in bottom and up sides of a 9-inch pie plate.

    2. Bake crust at 350 F for 8 to 9 minutes; remove crust to a wire rack, and let cool.

    3. Beat cream cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, lemon 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 at high speed with an electric mixer until soft peaks form; spread whipped cream around outer edge of pie, forming a 3-inch border.

      Makes 8 servings




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