The filling is no bake. it is a really easy pie to make. I took an old favorite filling, and I tweaked it. I added a Lemon sugar cookie crust,and a Blueberry topping. It is a wonderful tasty Summer time dessert. Enjoy!!
1Preheat oven to 400 degree's. Make the Blueberry topping. )If using canned skip this step)
Combine the sugar,water,corn starch,and lemon juice in a sauce pan. Cook on medium. When the corn starch is mixed and fully dissolved add the blueberries,and Cook until thickened. Remove from heat,and cool. Set aside in fridge.
Beat softened butter ,and sugar together until smooth. Add the flour,lemon zest,and lemon juice,and beat together. Mixture will be like crumbs.
Make in to a ball. Press in to pie pan and up the inside of pie pan. Bake at 400 degree's for 15
minutes,or until lightly browned. Remove from oven and cool
3make cheese filling. (Note: double the filling for a thicker pie)
in a bowl beat softened cream cheese until Fluffy. add the condensed milk and beat together on low just until combined. Add the lemon juice,and lemon zest and buoueat for about 1 minutes. Pour in to cooled crust and refrigerate for at least 4 hour or until set.
4before serving. Spread the yogurt,or sour cream on top of pie. Top with the Blueberry sauce and serve.