Blueberry-Lemon Pie

18  Ratings
  • 15 min prep
  • 45 min total
  • Makes 8 servings, one slice (106 g) each.


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Blueberry-Lemon Pie Recipe

Ingredients

  • 1 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 1 pkg. (250 g) brick cream cheese, softened
  • 1/4 cup each: sugar and milk
  • 3 Tbsp. freshly squeezed lemon juice
  • 1 cup thawed Cool Whip Whipped Topping
  • 1 pt. (2 cups) fresh blueberries

Instructions

  • Combine  crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
  • Beat  cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Spread onto bottom of crust; top with blueberries.
  • Refrigerate  at least 30 min. before serving. Store any leftover pie in refrigerator.

Recipe Tips

SubstituteSave 30 calories and 3.5 grams of fat per serving by preparing with brick light cream cheese and Cool Whip Light Whipped Topping.

Special ExtraAdd 2 tsp. grated lemon peel to the cream cheese mixture before spreading into pie crust. Or garnish chilled pie with grated lemon peel just before serving.

106390

Nutrition Information

Makes 8 servings, one slice (106 g) each.

Nutrition per serving:

  • Calories 310 
  • Total fat 20 g
  • Saturated fat 10 g
  • Cholesterol 45 mg
  • Sodium 310 mg
  • Carbohydrate 32 g
  • Dietary fibre 2 g
  • Protein 3 g
  • Vitamin A 12 %DV
  • Vitamin C 15 %DV
  • Calcium 8 %DV
  • Iron 6 %DV

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