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Lemon Cream Cheese-Blueberry Pie

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By Pillsbury Kitchens
Updated Dec 22, 2009
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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
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Ingredients

Crust

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

  • Step 
    1
    Heat 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.
  • Step 
    2
    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. Add cream cheese; beat until smooth.
  • Step 
    3
    Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
  • Step 
    4
    Top 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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