BLUEBERRY CHEESECAKE PIE

By curly

Ingredients

• 1 (9 inch deep dish or 10 inch) unbaked pastry shell
• 1 (21 oz.) can Comstock Brand Blueberry Filling or Topping
• 1 teaspoon grated lemon rind, optional
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 2 eggs
• 2 tablespoons ReaLemon Lemon Juice from concentrate
• 1 teaspoon vanilla extract

Preparation

Step 1

Place rack in lowest position in oven; preheat oven to 425. Combine pie filling with ½ teaspoon rind; pour into pastry shell. Bake 15 minutes. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs, ReaLemon brand, vanilla and remaining ½ teaspoon rind. Pour over blueberries. Reduce oven temperature to 350. Bake 25 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers.