Blueberry Cream Pie
Prep: 25 min
Bake Time: 10 min
One 9-inch pie
1 1/2 cups graham cracker crumbs
3 tablespoons Extra Fine Granulated Sugar
1/3 cup salted butter, melted
1/3 cup blueberry jam, preserves or fruit spread
1 can (14 oz) can sweetened condensed milk
1/4 cup plain Greek yogurt (not fat-free)
Zest of 1 lemon
1/4 cup fresh lemon juice
2 cups fresh blueberries, rinsed and dried thoroughly
1. Preheat oven to 350°F
2. Stir together graham cracker crumbs, sugar and melted butter. Press into bottom and up sides of a 9-inch pie pan. Bake for 10 minutes. Place on a wire rack to cool completely.
3. Once crust is cool, make filling. Heat blueberry jam in microwave for 20 seconds at 50% power, until loosened. Pour into baked crust and spread gently with the back of a spoon.
4. In a large bowl, whisk the sweetened condensed milk, yogurt, lemon zest and lemon juice until smooth. Fold in 1 and 2/3 cups of blueberries. Spoon into crust.
5. Chill pie for at least 2 hours to set. Before serving, top with reserved 1/3 cup of blueberries.