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.