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

Place rack in lowest position in oven; preheat oven to 425 degrees. Combine pie filling with 1/2 teaspoon rind; pour into pastry shell. Bake 15 minutes.

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk then eggs, ReaLemon brand, vanilla and remaining 1/2 teaspoon rind. Pour over blueberries. Reduce oven temperature to 350 degrees. Bake 25 minutes or until set. Cool. Chill. Garnish. Refrigerate leftovers. Makes 1 (9 inch) deep dish pie. Prep time: 20 minutes. Total time: 3 hours.