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    Lemon-Blueberry Cream Pie


    Source of Recipe




    From Southern Living


    1 2/3 cups graham cracker crumbs
    1/4 cup sugar
    1/3 cup butter or margarine, melted
    1 (8-ounce) package cream cheese, softened
    1 (14-ounce) can sweetened condensed milk
    1/4 cup powdered sugar
    1 (3.4-ounce) package lemon instant pudding mix
    2 teaspoons grated lemon rind
    1/2 cup fresh lemon juice
    1 pint fresh blueberries
    2 tablespoons blueberry preserves
    1 cup whipping cream
    Garnishes: lemon slices, fresh blueberries

    Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
    Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.

    Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.

    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.

    Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired.




 

 

 

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