Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.
Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.
Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.
Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired.
Very good summer recipe- refreshing. I read other reviews and cut out the powdered sugar and this pie was sweet enough, in fact it was just right. I used cool whip rather than whipping cream to cut down on fat. Everyone loved the pie. I will make this when blueberries are in season for special occasions.
I've been making this recipe since it came out in 2002. It is my husband's favorite pie and he requests it every time blueberries are in season. The recipe is easy to follow and the flavors go so well together. The presentation is great! Highly recommend this recipe - am about to make 2 for a Father's Day dinner tomorrow.
We made this pie to celebrate a birthday in the family, and it was a huge hit. We used low fat cream cheese and fat free whipped cream to make the recipe slightly lighter, and we added more blueberries because they are in season. The pie was very delicious and we will surely make it again..I stress the fact that this is a pie, not a cake...Zola. WE EVEN EAT THIS PIE FOR BREAKFAST.