Monday, May 20, 2013

No Bake Lemon Cream Pie with Blueberry Topping

This Lemon Cream Pie is great for warm weather because it doesn't require baking and is light (as in "not filling", not in calories-sorry:@). And if you choose to use a canned pie filling for the topping you don't even have to heat up the stove. The whipped cream mellows the lemon pudding nicely, this really was a new and different dessert for me-we loved it!
I have to give the Dollar Tree another shout out, they had the Keebler crust and frozen blueberries!
I think the soft and creamy pie filling is good enough to be served as is, without fruit,
or that you could substitute any other type of berry for the topping.

Lemon Cream Pie with Blueberry Topping
Pie:
1 C heavy cream
1 package of Jello Instant Lemon Pudding (4 serving size)
3/4 C milk
1 graham cracker pie crust
  1. Beat heavy cream until it turns into fluffy whipped cream.
  2. In separate bowl mix pudding and milk, whisk together well.
  3. Fold the whipped cream into the pudding and pour into pie shell. Smooth top.
  4. Cover with plastic wrap touching the top of the pie and chill for at least 3 hours (longer is better).
Topping:
2 C blueberries, fresh or frozen
Juice from half a lemon
3 Tblsp sugar-add more if you'd like to
1/2 C water
4 tsp corn starch
  1. Place berries, sugar and lemon juice in pan and heat until they thaw if frozen and begin to give off juice.
  2. Mix water and corn starch.
  3. Once the berries start to gently boil add the water/cornstarch and continue to cook, stirring constantly, until thick. It will get even thicker when it cools.
  4. Spoon cooled berries over top of pie or into a serving bowl and let folks add as much as they'd like.
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