Creamy Lemon and Blueberry Pie
From krumkake 15 years agoIngredients
- Graham cracker crust: shopping list
- 2 cups crushed graham crackers shopping list
- ¼ cup sugar shopping list
- 4 tablespoons butter, melted shopping list
- Filling: shopping list
- 1 can sweetened condensed milk (not evaporated milk) shopping list
- ½ to ¾ cup fresh squeezed lemon juice (depending on how tart you like it) shopping list
- 8 ounces Cool Whip shopping list
- Garnish: shopping list
- whipped cream shopping list
- Lemon “twists” shopping list
- fresh blueberries shopping list
How to make it
- For the crust, mix all ingredients together well in a 10” pie pan and then press it up the sides and bottom of the pan.
- Bake at 350 degrees for 8 minutes; remove from oven and cool completely before filling.
- For the filling, pour the sweetened condensed milk into a medium bowl.
- Whisk in the lemon juice until well blended.
- Gently whisk in the cool whip until well incorporated.
- Pour filling into cooled graham cracker crust.
- Cover and chill several hours (I prefer this pie refrigerated, not frozen, but it can be served either way).
- To serve, top each slice with some whipped cream, a lemon twist, and sprinkle with some fresh blueberries.
The Rating
Reviewed by 11 people-
Sound intersting gonna save it.
blueeyes68ky in Owenton loved it -
Beautiful...sounds and looks wonderful!
grandmacooks in Somewhere In loved it -
Krum Sweetie, This sounds really, really, (once more) really good. It would even be great in a regular baked piecrust. You have my 5. Have a good night....Cheryl
cherylannxo in Santa Nella loved it
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