Lemon-Blueberry Cream Pie

Ingredients

• 1 2/3 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup powdered sugar
• 1 (3.4-ounce) package lemon instant pudding mix
• 2 teaspoons grated lemon rind
• 1/2 cup fresh lemon juice
• 1 pint fresh blueberries
• 2 tablespoons blueberry preserves
• 1 cup whipping cream
• Garnishes: lemon slices, fresh blueberries

Preparation

1. Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.
2. Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.
3. 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.
4. 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.
5. 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.