LEMON BLUEBERRY PIE
"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.
Nutrition Facts : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
EASY LEMON BLUEBERRY PIE
This is a super easy recipe to make. I try to keep the ingredients on hand if I need a desert in a pinch. The only problem is if any is left over my husband and I can't leave it alone.
Provided by Gail Charbonneau
Categories Pies
Time 10m
Number Of Ingredients 8
Steps:
- 1. Combine cream cheese, condensed milk and powdered sugar in a large mixing bowl. Using an electric mixer at medium speed for 1 to 2 minutes, until smooth. Add pudding mix, lemon zest and lemon juice; mix until well blended.
- 2. Spoon half the pie filling evenly into the bottom of the crust. Cover remaining filling and refrigerate. Spoon the lemon filling mixture on top and spread evenly. Cover pie and chill at least 1 hour.
- 3. Just before serving spoon remaining filling on top.
EASY-CREAMY LEMON BLUEBERRY PIE
Lemon flavor pudding and whipped topping make this pie creamy. And for the easy: blueberry pie filling and a ready-to-use crust. Everyone wins.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread pie filling onto bottom of crust.
- Mix cream cheese and condensed milk in large bowl until blended. Add dry pudding mix; stir 2 min. or until blended. (Mixture will be thick) Gently stir in 2 cups COOL WHIP; spread over pie filling in crust. Top with remaining COOL WHIP.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 520, Fat 25 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 55 mg, Sodium 410 mg, Carbohydrate 68 g, Fiber 1 g, Sugar 54 g, Protein 7 g
EASY BLUEBERRY CREAM PIE
This is a favorite pie with my family come blueberry season here in Michigan.-Diane Bullis, Grant, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugars, flour, salt and nutmeg. Add 2 cups blueberries, butter and lemon juice. Bring to a boil over medium-low heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Refrigerate for 15 minutes. stir in remaining berries., Pour into pastry shell. Refrigerate for 3 hours or until set. Combine topping ingredients; serve with pie. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 12g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 195mg sodium, Carbohydrate 58g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.
LEMON-BLUEBERRY CREAM PIE
I ate this pie a few years ago and it was delicious. This recipe is from my Aunt Sue. See the note at the bottom about how to make this pie dairy-free. The cook time is the time to chill, and the prep time is an estimate.
Provided by Kree6528
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.
- Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
- When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
- Cover and chill at least 4 hours.
- If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
- NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.
Nutrition Facts : Calories 402.5, Fat 22.6, SaturatedFat 10.7, Cholesterol 103.5, Sodium 197.1, Carbohydrate 47.4, Fiber 1.4, Sugar 28.9, Protein 4.7
BLUEBERRY LEMON CREAM PIE
Make and share this Blueberry Lemon Cream Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h20m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Prepare pie crust and line 1 9-inch pie plate.
- Freeze any remaining crust for later use.
- Add pie weights and cook for 10 minutes-remove weights and continue to cook for another 10 minutes.
- Remove from oven and reduce heat to 375 degrees.
- In a medium saucepan over medium heat melt butter.
- Remove from heat.
- Whisk in egg yolks, sugar, lemon rind and juice.
- Cool lemon-egg mixture over low heat stirring constantly until thickened.
- Spoon blueberry pie filling into the baked pie shell.
- Slowly pour lemon cream over top of blueberries.
- Bake for 45 minutes.
- Remove and cool on a wire rack.
- Chill 4 hours or overnight.
Nutrition Facts : Calories 3135.1, Fat 131.2, SaturatedFat 52.8, Cholesterol 1254.8, Sodium 1372, Carbohydrate 468.7, Fiber 21.3, Sugar 340.5, Protein 28.8
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