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Lemon-Blueberry Cream Pie

Source of Recipe


From "The All New Ultimate Southern Living Cookbook"



List of Ingredients



• 1â…” cups graham cracker crumbs
  
• ¼ cup granulated sugar
  
• 6 Tbsp butter or margarine, melted
  
• 1 (8-ounce) package cream cheese, softened
  
• 1 (14-ounce) can sweetened condensed milk
  
• ¼ cup powdered sugar
  
• 1 (3.4-ounce) package lemon instant pudding mix
  
• 2 tsp grated lemon rind
  
• ½ cup fresh lemon juice
  
• 1 pint fresh blueberries
  
• 2 Tbsp blueberry preserves
  
• 1 cup whipping cream
  






Instructions



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