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Lemony Blueberry Layered Pie

Lemony Blueberry Layered Pie

Lucky Leaf

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 86.1g
  • 28%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 493 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Combine cream cheese, condensed milk and powdered sugar in a large bowl. Using an electric mixer, mix at medium speed for 1 to 2 minutes, until smooth.
  2. Add pudding mix, lemon zest and lemon juice; mix until well blended. Spoon about half of LUCKY LEAF Premium Blueberry Pie Filling evenly into bottom of graham cracker crust. Spoon lemon-filling mixture on top and spread evenly. Cover and chill for at least 1 hour.
  3. Spoon remaining LUCKY LEAF Premium Blueberry Pie Filling on top just before serving. Garnish with fresh lemon zest if desired.
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Reviews

nikita
1

nikita

6/2/2013

This makes two pies. It was just OK.

Miba
0

Miba

6/12/2014

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.

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