Lemon-Blueberry Cream Pie

  • Schenning Posted: 04/20/09
    Worthy of a Special Occasion

    I was disappointed with this recipe. The crust ingredients made way too much for a 9" pie plate. The filling was thick, gluey and too sweet.

  • NewMomCook Posted: 06/28/10
    Worthy of a Special Occasion

    This pie is great! Substituted low-fat cream cheese, sugar free pudding, no sugar added preserves and light whipped topping instead of whipping cream to save some fat & calories. VERY tasty!

  • carolinebailey Posted: 07/17/10
    Worthy of a Special Occasion

    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.

  • isosa312 Posted: 06/18/11
    Worthy of a Special Occasion

    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.

  • charlottemama2 Posted: 04/18/13
    Worthy of a Special Occasion

    This sounds wonderful- has anyone ever tried freezing pie before adding topping? Thinking of trying that!

  • Boymommy Posted: 06/16/13
    Worthy of a Special Occasion

    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.


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