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 Kristen, 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.
Lemon Blueberry Pie:(adapted from a Taste of Home recipe)
1 can sweetened condensed milk (not evaporated)
1/2 cup lemon juice
1 tsp vanilla
1/2 cup heavy cream
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.