blueberry cream pie

Blueberry Cream Pie

Yum, blueberries!  I love when they’re in season, but even when they’re not in season; I always have some in the freezer.  This recipe is so easy and, best of all, requires NO BAKING 🙂 I strive to NEVER turn my oven on in the summer, but sometimes I have to. You can substitute your favorite berry for the blueberries if you like.

Gather your supplies:

  • 8 oz cream cheese(room temperature)
  • 1 can sweetened condensed milk (14 oz)
  • 1/2 cup lemon juice
  • 1 graham cracker pie crust
  • 1/3 cup frozen lemonade from concentrate
  • 2 tsp cornstarch
  • 2 1/2 cups fresh blueberries

Mix it up!

  • Beat cream cheese and milk until smooth then add lemon juice and continue to beat until well blended.
  • Pour into pie crust and let set in refrigerator overnight.
  • Stir lemonade and cornstarch in pan while boiling over medium heat for about 1 minute (until clear and thick).
  • Set aside and allow to cool for about 30 minutes.
  • Pour blueberries on top of of filling and brush with glaze.
  • Chill for 1 hour
  • ENJOY! ♥

See it is EASY AS PIE 🙂

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