Preheat oven to 325°. Whisk together first 3 ingredients in a bowl.
Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Top with Lemon-Blueberry Topping just before serving, if desired.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 369 (76%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 1888mg||581 %|
|Sodium 73.4mg||3 %|
|Potassium 166.8mg||4 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.5g|
|Protein 24.3g||35 %|
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Calories per serving: 488
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