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Blueberry Lemon Cream Pie Recipe

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3.8 from 5 reviews

This Blueberry Lemon Cream Pie is a delightful, refreshing dessert featuring a buttery graham cracker crust filled with a creamy lemon-flavored filling and topped with a luscious blueberry compote. Perfect for warm days or special gatherings, this no-bake pie balances the tartness of lemon with sweet, juicy blueberries for a crowd-pleasing treat.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 10–12 graham cracker sheets, crushed)
  • ½ cup (1 stick / 113 g) unsalted butter, melted

Blueberry Topping

  • 3 ½ cups (518 g) fresh blueberries, divided
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon lemon zest

Lemon Cream Pie Filling

  • 2 blocks (8 ounces each) cream cheese, room temperature
  • 1 cup (125 g) confectioners’ sugar
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 pinch kosher salt
  • 1 ½ cups (180 g) whipped topping

Instructions

  1. Prepare Crust: In a small bowl, combine the graham cracker crumbs with melted butter, ensuring all crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate to form the crust. Set aside.
  2. Make Blueberry Topping: In a medium saucepan over medium heat, combine 2 cups of blueberries, granulated sugar, and brown sugar. Stir frequently until the sugar dissolves and the blueberries begin to pop. In a separate small bowl, whisk together cornstarch and water until smooth. Pour this mixture into the heated blueberries and stir continuously until the mixture thickens. Remove from heat and stir in 1 teaspoon lemon zest. Fold in the remaining 1 ½ cups of fresh blueberries. Transfer the mixture to a bowl and refrigerate to chill as you prepare the filling.
  3. Prepare Lemon Cream Filling: In a large bowl, beat the cream cheese until light and fluffy. Add confectioners’ sugar, freshly squeezed lemon juice, lemon zest, and kosher salt, beating until fully combined and smooth. Gently fold in the whipped topping to keep the mixture airy.
  4. Assemble Pie: Pour the lemon cream filling evenly into the prepared graham cracker crust. Spread the chilled blueberry topping over the cream filling. Refrigerate the assembled pie for about 2 hours until set.
  5. Serve: After chilling, slice and serve the pie chilled for the best texture and flavor experience.

Notes

  • Use fresh blueberries for the best flavor, but frozen blueberries can be substituted if fresh are unavailable.
  • Ensure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
  • The pie should be kept refrigerated and is best served within 2 days for optimal freshness.
  • For a gluten-free option, use gluten-free graham cracker crumbs in the crust.
  • Chilling the blueberry topping before assembly helps to prevent it from sliding off the filling.

Find it online: https://allcookedup.com/blueberry-lemon-cream-pie-recipe/