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Blueberry-Lemon Pie
2014-01-06
https://www.metro.ca/userfiles/image/recipes/tarte-au-citron-et-aux-bleuets-7395.jpg
PT15M
PT00M
PT45M
Combine graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended.Stir in whipped topping.Spread onto bottom of crust; top with blueberries.Refrigerate at least 30 minutes before serving.Store any leftover pie in refrigerator.
8
Mondelez International
4
4
5
3
1 1/4 cups (310 mL) Honey Maid graham crumbs
1/4 cup (60 mL) butter, melted
250 g brick cream cheese, softened
1/4 cup (60 mL) sugar
1/4 cup (60 mL) milk
3 Tbsp. (45 mL) freshly squeezed lemon juice
1 cup (250 mL) thawed whipped topping
2 cups (500 mL) fresh blueberries
Blueberry-Lemon Pie
8
servings
0:15
Preparation
0:00
COOKING
0:45
TOTAL TIME
Ingredients
-
1 1/4 cups
(310 mL)Honey Maid graham crumbs
-
1/4 cup
(60 mL)butter, melted
-
250 g
brick cream cheese, softened
-
1/4 cup
(60 mL)sugar
-
1/4 cup
(60 mL)milk
-
3 Tbsp.
(45 mL)freshly squeezed lemon juice
-
1 cup
(250 mL)thawed whipped topping
-
2 cups
(500 mL)fresh blueberries
Preparation
Combine graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended.
Stir in whipped topping.
Spread onto bottom of crust; top with blueberries.
Refrigerate at least 30 minutes before serving.
Store any leftover pie in refrigerator.
Source :
Mondelez International
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
