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creamy lemon pie with blueberries

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Look at that gorgeous pie! It tastes like Spring with lemons and blueberries, just delicious. It’s more of a custard than cheesecake consistency. Instead of the typical graham cracker crust, I crushed up gingersnaps. I love gingery spicy cookies, it really complimented the other flavors.

Crust

2 cups crushed gingersnaps (I bought the Kroger brand box from Ralphs, Leia had a blast smashing them with a rolling pin)

1/2 stick butter, melted

2 Tbs sugar

Filling

8 oz cream cheese, room temperature

1 can sweetened condensed milk

1/3 cup fresh lemon juice

Topping

Frozen blueberries, thawed overnight

Heat oven to 350. Generously spray a pie pan with nonstick spray (I used butter flavored Pam). Combine ingredients for crust and pat firmly into pan. Bake for 12 minutes or until you can smell the cookies and it feels firm to the touch. Let cool for 30 minutes.

Mix filling ingredients with an electric mixer until well combined. Add to baked and cooled pie shell. Put in the refrigerator until it sets, 1-2 hours. I kept the blueberries separate until I was ready to serve to avoid the juice bleeding into the pie and making it mushy. Enjoy!

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