Cool and creamy, oh my goodness, this pie is so delicious! It has a dense cream cheese feel to it, that is absolutely addicting. The addition of fresh grated nutmeg (a must), in the sweet, but not too sweet cream cheese filling, is quite yummy! Plus, the crunch of the graham cracker crust and the fresh lemon juice in the pie filling, just send it over the edge to me. This is an awesome choice for RV cooking or any time you need a quick dessert that everyone will love!
2 (8 oz.) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/2 tsp. nutmeg, fresh grated
9-inch graham cracker curst
21 oz. can blueberry pie filling
1 tsp. lemon juice
Blend together cream cheese, sugar, vanilla, and nutmeg. Spread evenly into crust; set aside. Combine pie filling and lemon juice; spoon over cream cheese mixture. Chill until serving time. I think this pie is best served after it has chilled at least 3 to 4 hours. Serves 6 to 8.
COOKING THE BOOKS, YA’LL!