Shelly's Recipe

LEMON BLUEBERRY CREAM PIE

Category: Pies - Cream and Custard

1 2/3 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
1 (8 oz) pkg cream cheese, softened
1 can sweetened condensed milk
1/4 cup confectioners sugar
1 (3.4 oz) pkg lemon instant pudding mix
2 tsp grated lemon rind
1/2 cup lemon juice
1 pint fresh blueberries
2 tbsp blueberry preserves
1 cup whipping cream
Garnishes: lemon slices and fresh blueberries

Stir together first 3 ingredients; press evenly in bottom and up sides of a 9 inch pie plate. Bake at 350 for 8 minutes; remove to wire rack to cool.

Beat together next 3 ingredients until creamy. Add next 3 ingredients; beat until blended. Spread half of lemon mixture evenly into crust. Stir together berries and preserves and spread over lemon mixture. Repeat layers; cover and chill 2 hours or until set. Beat whipping cream until soft peaks form and spread around outer edges of pie; forming a 3 inch border. Garnish, if desired.