Recipe by Lucky Leaf
"This yummy pie, packed with blueberries and zesty lemon flavor, is a snap to put together and ready to eat after an hour in the refrigerator."
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1 (21 ounce) can
LUCKY LEAF® Premium Blueberry Pie Filling
1 (9 inch)
graham cracker crust
1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
1 (3.4 ounce) package
instant lemon pudding mix
fresh lemon zest
freshly squeezed lemon juice
My husband and I loved this--but I made what I think is a very important omission: I didn't add powdered sugar--the recipe is sweet enough! Will definitely serve again . . .
This makes two pies. It was just OK.
This is a delicious pie! I have made it both with homemade pie filling and store bought. I think it's better with the homemade. I do not use a graham cracker crust, instead I crush cookies to make a crust with. I've used vanilla and chocolate wafer cookies and vanilla taste better to me, even though I generally prefer chocolate things. I don't like wasting lemons so I substitute 4tsp lemon juice for the zest.
I tried this recipe and it is excellent. I have to agree with another reviewer about the addition of sugar. I also Omitted it and it was certainly sweet enough.
Really good and really easy.
We really liked the flavor but it was very rich. My husband had two large pieces but I could only handle one small one. I made it as written and it was very easy to make. I may have been a bit heavy on the zest but I never measure it I just zest straight into the bowl.
I am only giving this 4 star as written because of the canned blueberry pie filling. I made it with home made blueberry pie filling & it was amazing. I want to try it again with cheesecake pudding & raspberries.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemony Blueberry Layered Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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