Blueberry Lemon Icebox Pie

Ingredients

• 9-inch graham cracker crust
• 1 ¾ Cups graham cracker crumbs
• 6 Tablespoons butter, melted
• ¼ Cup sugar
• ½ Teaspoon cinnamon

Filling

• 2 Cans sweetened condensed milk
• 1 Teaspoon lemon zest (about 1lemon)
• ¾ Cup fresh lemon juice (about 5lemons)

Topping

• 2 Cups Georgia blueberries
• ¼ Cup blueberry jelly

Directions

Bake the crust

1. 1. Preheat oven to 350 degrees.
   2. Combine all ingredients in a bowl, then press into bottom and up sides of a 9-inch pie plate.
   3. Bake for 8 minutes.
   4. Set aside to cool.

Mix the filling

1. 1. Whisk all ingredients together in a bowl.
   2. The mixture will begin to thicken as you mix. Pour into cooled crust.
   3. Refrigerate for about 1 hour.

Top and cool

1. 1. Distribute blueberries over top of pie.
   2. Melt blueberry jelly in microwave.
   3. Using a silicone brush, brush blueberries with melted jelly.
   4. Chill pie for several hours or overnight.

Enjoy!