Lemon Cream Cheese Pie with Blueberries
Yield
1 PiePrep
30 minCook
0 minReady
4 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese (nonfat)
at room temp |
|
| 14 | ounces |
milk, low fat, sweetened, condensed
|
* |
| ½ | cup |
lemon juice
fresh |
|
| 1 | teaspoon |
lemon zest
grated, fresh, optional |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
graham cracker crumb, prepared, (shortbread or choc wafer) |
|
| 1 | pint |
blueberries
fresh, cleaned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese (nonfat)
at room temp |
|
| 404.6 | ml/g |
milk, low fat, sweetened, condensed
|
* |
| 118 | ml |
lemon juice
fresh |
|
| 5 | ml |
lemon zest
grated, fresh, optional |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
graham cracker crumb, prepared, (shortbread or choc wafer) |
|
| 473 | ml |
blueberries
fresh, cleaned |
*
|
Directions
Variations: fresh strawberries, blackberries or raspberries.
Recipe: Beat the cream cheese until fluffy.
Continue to beat as you slowly pour the condensed milk into the cream cheese.
Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.
Purée ⅓ cup blueberries or other fruit. Drizzle on top of prepared pie.
Run a knife throughout the pie to create a swirled effect.
Refrigerate for 3 to 4 hours.
Top with remaining blueberries or other fruit.
