HONEY MAID Blueberry-Lemon Pie

HONEY MAID Blueberry-Lemon Pie

Prep time15 min
Total time45min
ServingsMakes 8 servings, one slice (106 g) each.
  • 1 cups Honey Maid Crumbs
  • ¼ cup butter, melted
  • 1 pkg. (250 g) brick cream cheese, softened
  • ¼ cup each: sugar and milk
  • 3 Tbsp. freshly squeezed lemon juice
  • 1 cup thawed frozen whipped topping
  • 1 pt. (2 cups) fresh blueberries
  • 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
  • Substitute
    Save 30 calories and 3.5 grams of fat per serving by preparing with brick light cream cheese and light whipped topping.
  • Special Extra
    Add 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 20g 
   Saturated 10g 
Cholesterol 45mg 
Sodium 310mg 
Carbohydrate 32g 
   Fibre 2g 
Protein 3g 
Vitamin A12 %DV
Vitamin C15 %DV
Calcium8 %DV
Iron6 %DV

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