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Delish Blueberry Lemon Cream Pie

Delish Blueberry Lemon Cream Pie

Tangy lemon cream meets a jammy fresh blueberry topping in this luscious, crowd-pleasing pie. A buttery graham cracker crust anchors a silky no-bake lemon cream cheese filling for the ultimate sweet-tart dessert.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup graham cracker crumbs
  • 0.25 cup granulated sugar, for crust
  • 0.33 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 14 oz sweetened condensed milk
  • 0.5 cup fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 1 tsp vanilla extract
  • 0.13 tsp fine sea salt
  • 3 cup fresh blueberries
  • 0.5 cup granulated sugar, for topping
  • 2 tbsp cornstarch
  • 0.5 cup water
  • 2 tbsp fresh lemon juice, for topping
  • 1 tsp lemon zest, for topping
  • 1 cup heavy whipping cream (optional garnish)
  • 2 tbsp powdered sugar (optional garnish)
  • 0.5 tsp vanilla extract (optional garnish)

Instructions

Preparation Steps

  • Heat oven to 350°F. Lightly grease a 9-inch pie plate.
  • Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of the pie plate.
  • Bake the crust for 8 to 10 minutes until lightly golden. Cool completely on a rack.
  • Make the lemon cream filling: Beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes.
  • Slowly stream in the sweetened condensed milk, beating until silky with no lumps, scraping the bowl as needed.
  • Mix in lemon juice, 1 tbsp lemon zest, vanilla, and salt until fully combined. Spread filling into the cooled crust. Chill at least 2 hours to set.
  • Make the blueberry topping: In a saucepan whisk 0.5 cup water, 0.5 cup sugar, and cornstarch until smooth. Stir in 2 cups of the blueberries and 2 tbsp lemon juice.
  • Cook over medium heat, stirring, until thick, glossy, and many berries burst, 4 to 6 minutes. Remove from heat and fold in remaining 1 cup blueberries and 1 tsp lemon zest. Cool to room temperature.
  • Spoon cooled blueberry topping over the chilled lemon cream layer. Chill 30 minutes to set the topping.
  • Optional garnish: Whip heavy cream with powdered sugar and 0.5 tsp vanilla to soft peaks; dollop or pipe on slices. Serve cold. Store leftovers covered in the refrigerator up to 3 days.

Notes

For the brightest flavor, use fresh lemon juice and zest. If using frozen blueberries, do not thaw; cook directly from frozen and add an extra 1 tsp cornstarch if the topping seems thin.