Blueberry Cheesecake Pie

• 1 (9-inch or 10-inch) deep dish unbaked pastry shell
• 1 (21 oz.) can blueberry filling or topping
• 1 tsp. grated lemon rind (optional)
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
• 2 eggs
• 2 Tbsp. ReaLemon lemon juice from concentrate
• 1 tsp. vanilla extract

1. Place rack in lowest position in oven; preheat oven to 425u0b0. Combine pie filling with 1/2 teaspoon lemon rind.
2. Pour into pastry shell.
3. Bake 15 minutes.
4. In large mixer bowl, beat cheese until fluffy.
5. Gradually beat in sweetened condensed milk, then eggs, ReaLemon juice, vanilla and remaining 1/2 teaspoon lemon rind.
6. Spoon over blueberries.
7. Reduce oven temperature to 350u0b0. Bake 25 minutes or until set.

pastry shell, topping, lemon rind, cream cheese, condensed milk, eggs, lemon juice from, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642508 (may not work)