Lemon Blueberry Pie

Ingredients: For the crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup sugar

For the filling: – 1 can (14 ounces) sweetened condensed milk – 1/2 cup fresh lemon juice – 1 teaspoon lemon zest – 1 cup fresh blueberries

1. Preheat the oven to 350°F (175°C). 2. In a bowl, mix together the graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture into a 9-inch pie dish to form the crust.

1. Roll out one of the pie crusts and place it into a 9-inch pie dish. 2. Pour the blueberry mixture into the pie crust, spreading it out evenly. 3. Dot the blueberry filling with small pieces of butter.

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1. In another bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until well combined. 2. Gently fold in the fresh blueberries into the lemon mixture.

1. Pour the lemon-blueberry filling into the prepared crust and spread it evenly. 2. Bake in the preheated oven for about 15-20 minutes or until the edges are set and the center is slightly jiggly.

1. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled. 2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.

1. Spread the whipped cream over the chilled pie. 2. Garnish with additional fresh blueberries. 3. Slice and serve chilled. Enjoy your delicious Lemon Blueberry Pie!

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