About ten days ago, I got a graham cracker crust out of the pantry, intending to make some kind of summery no-bake pie. That darned pie crust just sat there and the longer I didn’t make a pie, the more it mocked me. I would clear off the counter and there it would be, “Hi Viki B, remember me? You were going to make a pie for your family. You haven’t made anything all week. Don’t you feel horrible?!” You have never felt guilt until a store bought pie crust has mocked you.
I finally decided enough was enough. I opened the freezer and there was some lemonade. I haven’t ever made a lemonade pie, but I know you can. I looked up a couple of recipes, but they all took cool whip and I only had whipping cream. Because of my secret fear that my whipped cream will become butter, I never seem to whip it quite enough, so I knew any pie with a cool whip base wouldn’t work with my sadly droopy whipped cream. (What I really need is one of those cream whipper gun type things with the cartridges!)
So, after finding a recipe that took lemon juice, not lemonade and heavy cream, not cool whip, I tweaked it and got this pie. It practically throws itself together in about 15 minutes, but plan ahead; it needs to be refrigerated for a few hours before serving.
1. Info for Lemon Blueberry Pie
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Lemon Blueberry Pie
- 1 can sweetened condensed milk (not evaporated)
- 1 tsp vanilla
- 1 9 inch graham cracker crust
- 1 can blueberry pie filling
- In a bowl, combine the condensed milk, lemon juice and vanilla.
- Stir for a few minutes until well combined.
- In a separate bowl, beat the cream until thick.
- Fold into the lemon juice mixture and pour into the pie crust.
- Refrigerate for about 10 minutes and then spoon the pie filling on top.
- Refrigerate for 2 hours or more and then serve.