Recipe by KAREN1961
"This is a crowd pleaser. Easy to make, but needs to be chilled for several hours."
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1 (8 ounce) package
cream cheese, softened
1 (14 ounce) can
sweetened condensed milk
I zested my lemons before I juiced them and added that to the cream cheese mixture. Yummy! It fit nicely in a 9" pie dish.
This would easily be a 5 star, but it didn't thicken the way it should have. In spite of that, the flavor was amazing! My family loved it and I will definitely make it again. I used frozen blueberries and will add an extra Tablespoon of cornstarch next time. Hopefully that will thicken the blueberries a little more. The cream base wasn't very firm either, but it was okay. Flavor was a 10
It was delicious! I made it for a crowd of 30 and everyone loved it! The lemon and blueberry are great together. I let mine chill in the fridge overnight after I put it together to ensure it set completely. I will definitely be making this again. For a homemade dessert, it was so simple.
This was simply wonderful. I used butter not margarine but otherwise followed the recipe as written and served it at a dinner party....and then shared the recipe with everyone there. The crust is so delicious and unexpected I'd like to try a modification of it as a topping on a crumble. Just the right amount of sweetness, the lemon really boosts the berry flavor and the creamy centre was divine. I loved how easy it was to get it out of the pan without it falling apart as well - presentation was lovely. Thank you so much for a new favorite at my house.
I needed to serve 12 so I doubled the recipe but I only used one can of condensed milk instead of two. I also reduced the sugar for the blueberry topping by 25%. People couldn't stop reaching about it.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Blueberry Cream Cheese Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 297
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