Blueberry Lemon Pie

Perfect summertime dessert. From Taste of Home.

• Ready In: 2 hrs 30 mins
• Serves: 12

Ingredients

• Crust

• 1  cup white chocolate chips
• 1⁄4 cup butter, softened
• 3  cups  flaked oat cereal with blueberries, slightly crushed

• Filling

• 1 (3 1/2ounce) package  cook and serve lemon pudding mix
• 1⁄2 cup sugar
• 2  egg yolks, lightly beaten
• 1 3⁄4 cups water
• 1  cup white chocolate chips
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container  frozen whipped topping, thawed
• 1  cup  blueberry preserves

Directions

1. To prepare crust; place morsels and butter in a medium microwave-safe bowl. Microwave on medium for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
2. Stir in cereal until coated. Press onto bottom and up sides of a greased 10-inch pie plate.
3. To prepare filling, combine pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. Remove from heat.
4. Add morsels; stir until melted.
5. Refrigerate for 1 hour or until cool.
6. Beat cream cheese in a large mixing bowl until smooth. Beat in pudding mixture.
7. Fold in whipped topping. Spoon into crust.
8. Refrigerate for 1 hour or until filling is set.
9. Spoon blueberry preserves over pie just before serving.