Ooof. We are in the midst of some serious muck here guys. I mean I am up to my ears in mud, some courtesy of Mother Nature and some of my very own creation. After a gorgeous thaw over Easter weekend, we were treated to some hardcore (but gorgeous) snow.
Said snow melted right quick, helped along by a lot of sunshine and a little rain. And that left us with the biggest mud puddle you ever did have the pleasure of mucking through. It made the yard chores on our list that much more difficult, but a heck of a lot of sloppy fun.
Himself and I managed to make our own little mud pies too. I’ve had my seeds and my garden plan laid out for ages, but with one thing and another only got around to planting now. Sigh. I’m at least three weeks behind where I wanted to be, but at least there was some fun and a lot of cooking crammed into those weeks. But, just look at these. Each of those wee little blocks holds a seed that I’m going to turn into a delicious recipe. No presh, though, right?!
I guarantee there’s no mud in this delicious, fluffy pie I want to share with you. I whipped (literally) this pie up for G’ma’s birthday and it was a huge hit! I can’t wait to test it out with other fruits too! A little orange raspberry just may be in Himself’s future. In fact, I’m not sure who loved this pie more, Himself or G’ma. It makes me pretty sure you’re going to adore it too!
Blueberry lemon cream pie
Adapted from luckyleaf.com
1 graham cracker crust
1-8 oz. package of cream cheese, softened
2 Tablespoons lemon juice
¼ cup sugar
1-21 oz. can blueberry pie filling
1 cup frozen whipped topping, thawed
Lemon zest curls
In a large bowl, beat together cream cheese, lemon juice, and sugar until smooth. Mix in pie filling by hand, being careful not to break the berries. Gently fold in whipped topping.
Spoon blueberry mixture into pie crust. Top with lemon zest. Cover and refrigerate at least 4 hours.