Blueberry Cream Pie

Products Used
0
85
105
By Bridget Edwards
Prep Time:
15m
Bake/Cook Time:
10m
Yield:
One 9-inch pie

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

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Ingredients

  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup salted butter, melted
  • Filling
  • 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

      Directions

      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.
      Imperial Sugar Insight

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

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