Friday, June 27, 2014

Lemon Blueberry Cream Pie

· 1 prepared graham cracker crust
· 1 (8 ounce) package of cream cheese, softened
· 1 (14 ounce) can of sweetened condensed milk
· 1/4 cup powdered sugar
· 1 (3 ounce) package of lemon instant pudding mix
· 2 teaspoons lemon zest
· 1/2 cup fresh lemon juice
· 1 pint fresh blueberries
· 2 tablespoons blueberry preserves or jam
· Whipped Cream to garnish

1. In a large mixing bowl, beat cream cheese, milk and powdered sugar with an electric mixer until creamy. Beat in lemon pudding mix, lemon zest and lemon juice until just blended.
2. Pour half of your lemon mixture into your prepared pie crust. Stir together the blueberries with the blueberry preserves in a small bowl. Pour the blueberry mixture evenly over the top of lemon pie layer.
3. Top the blueberry layer with the other half of the lemon mixture. Chill pie at least two hours. Remove pie from fridge and cut into wedges. Serve with a garnish of whipped cream.

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