Some very nice friends of ours invited us over for dinner on Sunday night. It was an unbelievably good meal. For dessert we each had a slice of one of the best pies I’ve ever tasted. They were kind enough to share the recipe with us. Here it is:

Lemon-Blueberry Cream Pie
Southern Living Cookbook: Our Reader’s Top Rated Recipes

1 2/3 graham cracker crumbs
¼ granulated sugar
1/3 cup butter or margarine, melted
8 oz. package cream cheese, softened
14 oz. can sweetened condensed milk
¼ cup powdered sugar
3.4 oz lemon instant pudding mix
2 tsp. fresh lemon zest
½ cup fresh lemon juice
1 pint fresh blueberries (and/or fresh raspberries)
2 TBSP blueberry preserves
1 Cup whipping cream
Lemon slices and extra blueberries for garnish

Stir together first three ingredients; press evenly in bottom and up sides of 9-inch pie plate.
Bake pie crust at 350 for 8-12 minutes. Cool completely.

Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, zest, and juice. Beat until blended.

Spread half of lemon mixture evenly into prepared crust. Stir together blueberries and preserves. Spread evenly over lemon mixture. Spread remaining lemon mixture over blueberries. Cover and chill 2 hours or until set.

Decorate with whipped cream and garnishes. Refrigerate.