Description
Indulge in the delightful experience of making a Lemon Blueberry Cream Pie, a perfect summer dessert that combines the zesty brightness of lemon with the sweetness of fresh blueberries. This no-bake pie features a creamy filling set on a buttery graham cracker crust that is both visually stunning and bursting with flavor. Whether you’re hosting a backyard barbecue or enjoying a quiet family dinner, this pie will impress your guests and satisfy your sweet tooth with every bite.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons butter (melted)
- 3 cups blueberries
- 3/4 cup cold water
- 3/4 cup sugar (for sauce)
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice (for sauce)
- 1 cup heavy cream
- 8 ounces cream cheese (softened)
- 1/3 cup sugar (for filling)
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a pie dish and bake for about 7 minutes until golden. Let cool.
- In a saucepan over medium heat, combine blueberries, cold water, sugar, cornstarch, and lemon juice. Cook until boiling and thickened, about 2 minutes. Remove from heat and cool before pouring into the crust.
- Beat softened cream cheese and sugar in a bowl until smooth. Add lemon zest and juice, mixing well. Whip heavy cream until stiff peaks form; fold into the cream cheese mixture.
- Spread the cream filling over cooled blueberry sauce and chill for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg