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Blueberry Lemon Cream Pie

Deborah Puette won first prize in the Sweet Georgia Blues Recipe Contest with the creation of this mouth-watering Blueberry Lemon Cream Pie.
  • 1 refrigerated pie crust
  • 3 tablespoons butter
  • 1/3 cup firmly packed brown sugar
  • ¼ cup plus 2 tablespoons all purpose flour
  • 1/3 cut coarsely chopped pecans
  • 1 cup granulated sugar
  • 2 eggs
  • 3 ounces reduced fat cream cheese
  • 1 cup reduced fat sour cream
  • 1 Meyer lemon
  • 1½ cups fresh Georiga Blueberries

Preheat oven to 375 degrees Fahrenheit.  Place crust in a 9 inch deep dish pie plate.  Flute edges and prick bottom of the crust in several places with a fork.  Set aside

In a small mixing bowl, with a fork, combine the butter, brown sugar, ¼ cup of the all purpose flour, and the pecans until crumbly.  Set aside.

In a large mixing bowl with a hand mixer on medium speed; beat the granulated sugar, eggs, and cream cheese together till smooth.  Reduce the speed to low and beat in the remaining 2 tablespoons of flour and the sour cream.  Grate the zest from the lemon in the bowl and squeeze the juice from the lemon in the bowl. Stir with a spoon till mixed.  Gently fold in the blueberries.  Pour into the prepared crust and bake on bottom rack of oven for 15 minutes with edges of crust covered with foil or a pie crust shield to prevent excessive browning.

Remove from oven and sprinkle with nut mixture.  Remove pie shield and return to oven on top rack and cook 12 to 15 minutes more or until crust is light golden.  Cool completely. Serves 8 to 10.  Refrigerate leftovers.

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