Blueberry Lemon Cream Pie


For the crust:

1 ½ cups graham cracker crumbs (about 10-12 graham cracker sheets, crushed)

One stick (113 g) or ½ cup of melted unsalted butter

For the blueberry topping:

Split 3 ½ cups (518 g) of fresh blueberries.

¼ cup (50 g) granulated sugar

2 tablespoons brown sugar

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon lemon zest

For the cream 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


In a small bowl, combine graham cracker crumbs and melted butter, ensuring all the crumbs are coated.

Pour the crumbs into a 9-inch pie pan and press them into the bottom and up the sides. Set aside.

In a medium saucepan over medium heat, add 2 cups of blueberries, granulated sugar, and brown sugar. Mix until the sugar is dissolved. The blueberries will start to pop as they heat, which is normal.


Mix the cornstarch and water in a small bowl until the cornstarch is completely dissolved.


Pour the cornstarch mixture into the blueberries and stir until thickened.

Stir in the lemon zest after adding it.


Remove the blueberry mixture from heat and fold in the remaining blueberries. Transfer the mixture to a separate bowl and allow it to cool for a few minutes before refrigerating to chill. This will yield approximately 2 cups of blueberry topping.

In a large bowl, beat the cream cheese until light and fluffy.

Add the confectioners’ sugar, lemon juice, lemon zest, and salt. Beat until well combined.

Gently fold in the whipped topping to incorporate. This will yield approximately 3 ½ cups of filling.

Fill the prepared pie shell with the filling mixture.

Top the filling with the cooled blueberry topping.

Chill the pie in the refrigerator for about 2 hours, or until set.

Serve the Blueberry Lemon Cream Pie chilled.

Enjoy this delicious and refreshing dessert!

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