Yield
Makes 1 (9-inch) pie

How to Make It

Step 1

Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pieplate.

Step 2

Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Boymommy's Review

carolinebailey
June 16, 2013
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.

charlottemama2's Review

Hockymom79
April 18, 2013
This sounds wonderful- has anyone ever tried freezing pie before adding topping? Thinking of trying that!

Hockymom79's Review

isosa312
March 01, 2012
N/A

isosa312's Review

charlottemama2
June 18, 2011
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.

carolinebailey's Review

Boymommy
July 17, 2010
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.

NewMomCook's Review

NewMomCook
June 28, 2010
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!

Schenning's Review

Schenning
April 20, 2009
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.