All you need is a refrigerated crust plus five other ingredients to make this appealing pie. Put it in the fridge before dinner, and dessert’s ready when you’re finished eating.
Lemon Cream Cheese-Blueberry Pie
- Prep Time 20 min
- Total 1 hr 35 min
- Ingredients 7
- Servings 8
Ingredients
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
- 1 package (8 oz) cream cheese, softened
- 1 1/2 cups milk
- 1 box (4-serving size) lemon instant pudding and pie filling mix
Topping
- 1 can (21 oz) blueberry pie filling with more fruit
- 1 cup frozen (thawed) whipped topping
- Lemon wedges, if desired
Instructions
-
Step1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
-
Step2Meanwhile, 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. Add cream cheese; beat until smooth.
-
Step3Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
-
Step4Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.
Nutrition
370
Calories
19g
Total Fat
4g
Protein
46g
Total Carbohydrate
27g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 420mg
- 18%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 27g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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