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
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.
