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Lemon-Blueberry Cream Pie

Lemon-Blueberry Cream Pie
This recipe serves 8. One serving contains 623 calories, 8g of protein, and 35g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, garnishes: lemon, graham cracker crumbs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
2
Bake piecrust at 350 for 8 minutes; remove piecrust to a wire rack, and cool completely.
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Pie CrustPie Crust
Equipment you will use
Wire RackWire Rack
OvenOven
3
Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy.
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Powdered SugarPowdered Sugar
CheeseCheese
MilkMilk
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Hand MixerHand Mixer
4
Add pudding mix, rind, and juice; beat until blended.
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Pudding MixPudding Mix
JuiceJuice
BeefBeef
5
Spread half of lemon mixture evenly into prepared crust.
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CrustCrust
LemonLemon
6
Stir together blueberries and preserves; spread evenly over lemon mixture.
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BlueberriesBlueberries
PreservesPreserves
SpreadSpread
LemonLemon
7
Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.
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BlueberriesBlueberries
SpreadSpread
LemonLemon
8
Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border.
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Whipping CreamWhipping Cream
SpreadSpread
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Hand MixerHand Mixer
9
Garnish, if desired.
DifficultyHard
Ready In45 m.
Servings8
Health Score2
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