Lemon Cream Cheese-Blueberry Pie

Health score
3%
Lemon Cream Cheese-Blueberry Pie
95 min.
8
511kcal

Suggestions


Indulge in the delightful combination of tangy lemon and sweet blueberries with our Lemon Cream Cheese-Blueberry Pie! This scrumptious dessert is perfect for any occasion, whether you're hosting a summer barbecue, celebrating a birthday, or simply treating yourself to a delicious slice of pie. With a creamy filling made from whipped cream cheese and zesty lemon pudding, each bite is a burst of flavor that will leave your taste buds dancing.

The star of this recipe is the luscious blueberry pie filling, which adds a vibrant color and a sweet-tart contrast to the rich creaminess of the pie. The flaky, buttery crust provides the perfect base, making every slice a heavenly experience. Plus, it's incredibly easy to prepare, taking just 95 minutes from start to finish, and serves up to eight people, making it an ideal dessert for gatherings.

Not only is this pie a feast for the senses, but it also boasts a satisfying caloric breakdown, allowing you to enjoy a sweet treat without the guilt. So, gather your ingredients and get ready to impress your family and friends with this delightful Lemon Cream Cheese-Blueberry Pie. It's sure to become a favorite in your dessert repertoire!

Ingredients

  • 21 oz blueberry filling with more fruit canned
  • oz cream cheese softened
  • box jell-o lemon flavor pudding & pie filling instant (4-serving size)
  • 1.5 cups milk 
  • box pie crust dough refrigerated softened pillsbury®
  • cup non-dairy whipped topping frozen thawed ()

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 450°F.
  2. Bake pie crust as directed on box for One-Crust
  3. Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
  4. Meanwhile, in small bowl, beat cream cheese with electric mixer on medium speed until fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended.
  5. Add cream cheese; beat until smooth.
  6. Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
  7. Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.

Nutrition Facts

Calories511kcal
Protein5.4%
Fat45.09%
Carbs49.51%

Properties

Glycemic Index
8.13
Glycemic Load
1.23
Inflammation Score
-4
Nutrition Score
8.1186955959901%

Nutrients percent of daily need

Calories:511.04kcal
25.55%
Fat:25.63g
39.43%
Saturated Fat:11.72g
73.23%
Carbohydrates:63.31g
21.1%
Net Carbohydrates:60.12g
21.86%
Sugar:33.64g
37.38%
Cholesterol:34.33mg
11.44%
Sodium:326.89mg
14.21%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.91g
13.82%
Manganese:0.39mg
19.3%
Vitamin B2:0.25mg
14.53%
Phosphorus:128.41mg
12.84%
Fiber:3.18g
12.74%
Vitamin B1:0.19mg
12.58%
Calcium:120.02mg
12%
Iron:1.94mg
10.75%
Folate:38.58µg
9.64%
Vitamin A:478.66IU
9.57%
Selenium:6.68µg
9.54%
Vitamin B3:1.5mg
7.5%
Vitamin K:7.58µg
7.22%
Potassium:249.6mg
7.13%
Copper:0.13mg
6.37%
Vitamin B5:0.6mg
6.03%
Magnesium:23.64mg
5.91%
Vitamin B12:0.33µg
5.47%
Vitamin E:0.71mg
4.76%
Vitamin B6:0.09mg
4.61%
Zinc:0.64mg
4.25%
Vitamin D:0.5µg
3.36%