Fantastic Lemon Blueberry Cream Pie Recipes

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

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.

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.

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.

Steps:

• Set oven to 350 degrees F.
• Prepare a 9-inch pie plate.
• In a bowl stir together the crust ingredients until combined; press into bottom and up the sides of the pie plate.
• Bake for 8 minutes; remove and cool completely (the pie crust can be made up to a day in advance covered with plastic wrap and chilled).
• In a bowl beat the softened cream cheese with sweetened condensed milk and powdered sugar using an electric mixer on medium speed until creamy and smooth.
• Add in lemon pudding mix, lemon rind and fresh lemon juice; beat until completely blended.
• Spread half of the lemon mixture evenly into the prepared pie crust.
• In a bowl mix the blueberries with preserves; spread evenly over the lemon mixture.
• Spread the remaining half of the lemon mixture over the blueberry mixture; cover and chill for minimum of 3 hours or until well set.
• Dollop the whipped cream (or Cool Whip topping) around the edges of the pie, then sprinkle fresh blueberries over the whipped cream if desired.
• Delicious!