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Blueberry Cream Pie
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Blueberry Cream Pie
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Savor ever bit of summer showcasing sweet fresh blueberries in a no-cook cream filling.  The lemon juice acts as a thickener as the filling chills.

Prep time
Bake/Cook time
One 9-inch pie
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Blueberry Cream Pie
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
One 9-inch pie




  • 1/3 cup blueberry jam, preserves or fruit spread
  • 1 can (14 oz) can sweetened condensed milk
  • 1/4 cup plain Greek yogurt (not fat-free)
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 2 cups fresh blueberries, rinsed and dried thoroughly


  1. Preheat oven to 350°F.
  2. Stir together graham cracker crumbs, sugar and melted butter.  Press into bottom and up sides of a 9-inch pie pan.  Bake for 10 minutes.  Place on a wire rack to cool completely.
  3. Once crust is cool, make filling.  Heat blueberry jam in microwave for 20 seconds at 50% power, until loosened.  Pour into baked crust and spread gently with the back of a spoon.
  4. In a large bowl, whisk the sweetened condensed milk, yogurt, lemon zest and lemon juice until smooth.  Fold in 1 and 2/3 cups of blueberries.  Spoon into crust.
  5. Chill pie for at least 2 hours to set.  Before serving, top with reserved 1/3 cup of blueberries.


Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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