In the South, blueberry cream pie goes with summertime in much the same way that white goes with rice; they just go together. I can't remember a summer in my life that we didn't make this pie.
When I was a little girl, I'd go visit Grandma Helen and she'd always have one in the fridge waiting for me- summertime or not. If you read more than one page of this blog, you're going to hear a lot about blueberry cream pies so I figured I'd better post the recipe.
Ingredients:
1 8oz. block cream cheese (softened)
1 can condensed milk
1/4 cup lemon juice
1 9-in. graham cracker pie crust (see notes)
1 can blueberry pie filling
In a medium bowl, blend the softened cream cheese with the condensed milk until combined. Add lemon juice and mix well. Pour into pie crust and refrigerate until set- about 2 hours.
When the pie is set, carefully spoon the blueberry pie filling over top and serve.
Notes-
Grandma's recipe calls for a graham cracker crust, but I've found that using a Nilla Wafer crust is just as good.
Do not try to put the pie filling over top of the pie until it's set or it will sink to the bottom. It will still be good, it just won't be pretty.
OMG!!! My husband's Aunt makes a Cherry Cream Pie (which I am adding the recipe to my blog). She gave me the recipe since I loved it so much, and it was his favorite pie lol. I was just wondering the other day while I was in the baking aisle at Walmart, how that pie would taste with Blueberries. Your recipe is word for word the EXACT same, except you use Blueberries instead of Cherries! Now I will definately have to try it with Blueberries!
ReplyDeleteNora- That's awesome! I've never tried it with cherries before but I will now. Let me know how your blueberry version turns out! :)
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