LEMON BLUEBERRY PIE
"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.
Nutrition Facts : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON-BLUEBERRY CREAM PIE
I ate this pie a few years ago and it was delicious. This recipe is from my Aunt Sue. See the note at the bottom about how to make this pie dairy-free. The cook time is the time to chill, and the prep time is an estimate.
Provided by Kree6528
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, combine 1 cup sugar and cornstarch; add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice.
- Transfer to a bowl; cover surface with plastic wrap and refrigerate until cool.
- When cool, stir sour cream and blueberries into mixture; pour into pastry shell.
- Cover and chill at least 4 hours.
- If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices, if desired.
- NOTE: If you use soy milk, dairy-free margarine, soy sour cream, and Cool Whip in place of the whipped cream this can be dairy-free.
Nutrition Facts : Calories 402.5, Fat 22.6, SaturatedFat 10.7, Cholesterol 103.5, Sodium 197.1, Carbohydrate 47.4, Fiber 1.4, Sugar 28.9, Protein 4.7
EASY-CREAMY LEMON BLUEBERRY PIE
Lemon flavor pudding and whipped topping make this pie creamy. And for the easy: blueberry pie filling and a ready-to-use crust. Everyone wins.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread pie filling onto bottom of crust.
- Mix cream cheese and condensed milk in large bowl until blended. Add dry pudding mix; stir 2 min. or until blended. (Mixture will be thick) Gently stir in 2 cups COOL WHIP; spread over pie filling in crust. Top with remaining COOL WHIP.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 520, Fat 25 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 55 mg, Sodium 410 mg, Carbohydrate 68 g, Fiber 1 g, Sugar 54 g, Protein 7 g
NO-BAKE BLUEBERRY CREAM PIE
This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h25m
Yield 8 servings (one 9-inch pie)
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
- Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
- While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
- Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
- Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.
LEMON BLUEBERRY CUSTARD PIE
Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!
Provided by M. Parker
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
- Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g
BLUEBERRY LEMON CREAM PIE
Make and share this Blueberry Lemon Cream Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h20m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Prepare pie crust and line 1 9-inch pie plate.
- Freeze any remaining crust for later use.
- Add pie weights and cook for 10 minutes-remove weights and continue to cook for another 10 minutes.
- Remove from oven and reduce heat to 375 degrees.
- In a medium saucepan over medium heat melt butter.
- Remove from heat.
- Whisk in egg yolks, sugar, lemon rind and juice.
- Cool lemon-egg mixture over low heat stirring constantly until thickened.
- Spoon blueberry pie filling into the baked pie shell.
- Slowly pour lemon cream over top of blueberries.
- Bake for 45 minutes.
- Remove and cool on a wire rack.
- Chill 4 hours or overnight.
Nutrition Facts : Calories 3135.1, Fat 131.2, SaturatedFat 52.8, Cholesterol 1254.8, Sodium 1372, Carbohydrate 468.7, Fiber 21.3, Sugar 340.5, Protein 28.8
EASY PEASY LEMON SQUEEZY PIE
A Weight Watcher-friendly, light, yummy summertime pie - perfect for picnics! Super quick & easy to make. It can be made ahead and frozen for up to two weeks. I'll admit, it tastes better with LOTS of whipped cream, but you lose out on your WW-friendliness. Unless, of course, you use fat free Cool Whip!
Provided by Dea Doo
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat eggs until smooth.
- Add milk to eggs, then the lemon juice and zest.
- Mix until all ingredients are incorporated and mixture is smooth.
- Pour into pie crust.
- Bake pie for 15 minutes.
- Cool completely.
- Best served chilled.
EASY BLUEBERRY CREAM PIE
This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful.
Provided by newspapergal
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
- Fold in Cool Whip.
- Spoon half of mixture into pie crust; top with 1 cup blueberries.
- Spread with remaining cream cheese mixture.
- Scatter with remaining blueberries.
- Cover with plastic wrap and refrigerate at least 5 hours.
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