This decadent, no-bake pie is wonderful with summer blueberries, but just as good with flash-frozen berries. I made it this time with a sweet shortbread crust, but a pre-baked pie shell or even a graham cracker crust is just as delicious.INGREDIENTSThe Shortbread ShellGently mix everything together, press into the bottom of your pie or tart pan and bake for 12-15 minutes at 350º F.The FillingThe Glaze1. You can use any type of pre-baked shell for this pie, but I love a simple lemon-scented shortbread you can bake up in minutes.2. Whip softened cream cheese until fluffy and with the mixer running, slowly add the milk and beat until smooth.3. Zest 1 lemon and reserve for the glaze.
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