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A pie with a graham cracker crust holds a luscious lemon cream pie that is topped with blueberries and lemon zest.
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Lemon Cream Pie with Blueberries

A luscious lemon cream pie filling is topped with a blueberry compote in a pie with a graham cracker crust.
Course Fruits, Pastry and Pie
Cuisine American
Keyword blueberries, cream cheese, graham cracker crust, lemon, pie
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 Servings
Calories 525kcal
Author Barb

Ingredients

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs about 12 full graham crackers
  • ⅓ cup granulated sugar
  • 6 tablespoons butter melted

For the Blueberry Topping

  • 3 cups blueberries 2.5 cups whole, smash 1/2 cup to release the juices
  • ¾ cup cold water
  • ¾ cup sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons lemon juice

For the Lemon Cream Filling

  • 1 cup heavy cream
  • 8 ounces cream cheese softened
  • ⅓ cup sugar
  • 1 tablespoon lemon zest
  • 6 tablespoons Lemon Juice

Instructions

To Make the Graham Cracker Crust

  • Preheat oven to 350F.
  • Combine the graham cracker crumbs and sugar in a food processor and mix together. Add the melted butter and process until combined and holding together.
  • Pour crumb mixture into a 9" pie pan and press it firmly in the bottom of the pan and up the sides. Use another pie plate to press evenly or use a flat bottomed glass to do the same.
  • Bake for 10 minutes. Remove from oven and allow to cool completely

To Make the Blueberry Topping

  • In a medium saucepan combine the whole and smashed blueberries, water, sugar, cornstarch and lemon juice. Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes.
  • Add lemon zest, stir and refrigerate to cool completely.

To Make the Lemon Cream Filling

  • In a mixing bowl, beat whipping cream until stiff peaks form. Put whipped cream into a separate bowl and set aside.
  • Put the softened cream cheese into the mixing bowl with sugar and beat until smooth. Beat in lemon zest and lemon juice.
  • Gently fold whipped cream into lemon cream cheese mixture and mix just until blended.

To Assemble Pie

  • Pour lemon cream cheese filling into the cooled graham cracker crust and spread evenly. Refrigerate for 10 minutes to set top a little.
  • Gently spoon cooled blueberry sauce over the top of the lemon cream filling.
  • Garnish with lemon slices or lemon zest if desired. Chill for minimum of 2 hours or overnight.

Nutrition

Serving: 1Serving | Calories: 525kcal | Carbohydrates: 61g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 271mg | Potassium: 154mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1112IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 1mg