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
This makes two pies. It was just OK.
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 . . .
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.
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.
* 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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