2 (9 inch) prepared lemon pie crusts
4 (1 ounce) squares unsweetened blue
1 tablespoon lemon juice
1 (9 inch) prepared no-bake mini pie crusts
1 (1 ounce) square unsweetened white chocolate, chopped
1 (8 ounce) container frozen whipped topping, thawed and chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
To Make Filling: In a medium bowl, combine blueberries, 1/2 fluid ounce of lemon juice, and 1/2 cup of boiling water. Stir until completely combined. Adjust the amount of lemon juice as needed to achieve desired (creamy) consistency.
Pour lemon mixture into pie crusts and bake at 350 degrees F (175 degrees C) for 25 minutes.
Cool before serving.
This was easy enough to prepare ahead of time too. I didn't have blueberries but did have some frozen blueberries and some fresh. I cooked these in the oven for about 15 minutes then took them out and let them cool about 20 minutes. They were then placed in a large bowl and shaken to make them easier to handle. I put a couple spoonfuls of the cake batter in the bottom of each cupcake liner FIRST then the blueberries on top of the cake then the frosting on top. It really didn't matter what I put in the cupcakes - they were good! I did this at my parents request and it gave them a treat that day!
very easy to make and tasted great
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