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Blueberry Cream Pie

There's a berried treasure at the bottom of this creamy concoction. You'll not find a fresher finale to a summertime meal. —Debbie, Oregon


Please Note -

Results may vary from person to person.

Savor every bit of summer showcasing sweet fresh blueberries in a no-cook cream filling.  The lemon juice acts as a thickener as the filling chills. 

PREP. TIME

Total Time

Prep: 25 min
Bake Time: 10 min

Makes

One 9-inch pie

INGREDIENTS

Crust

1 1/2 cups graham cracker crumbs

3 tablespoons Extra Fine Granulated Sugar

1/3 cup salted butter, melted

Filling

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

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DIRECTIONS

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.

See what pure organic ingredients can do for your skin.

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