Combining two favorite pies resulted in a stellar dessert. This Lemon Cream Pie with Blueberries was a huge hit and is now one of our favorites!
At one point in time I would almost consider it a sacrilege if I didn’t post a cocktail on Friday. Luckily I got over that; the pressure was sometimes too much and besides, there are almost 300 cocktails on this site categorized under Friday Cocktails; surely something could be found in a pinch if I wasn’t able to make something new, right? So enter today this Lemon Cream Pie with Blueberries; honestly we loved it so much I would take it over a cocktail right now!
I’ve had a crazy summer; so much yard word, so little time and my poor blog has been orphaned a bit while I’m trying to finish up the major work outdoors. I would love next summer to be more maintenance, not heavy lifting and I’m almost there. I actually still have some plants to go in the ground…I know, I know; get it done Barb!
Still, I HAD to get this recipe included for more reasons than one. First? It was absolute perfection. A graham cracker crust that I did because I wasn’t in the mood to make a pastry crust turned out to be just the right complement to a light and lemony cream cheese and whipped cream layer that is topped with a fresh blueberry compote.
Second? I made this for a friend and Sherry wanted to make it again for herself…best news ever! I’ve made myself the de facto birthday cake maker for the street…but it doesn’t always happen and I know that I have NEVER made a cake for Sherry. She has twin girls with birthdays just a few days before hers and well, you know how moms are, July sort of gets swept up with Lily and Zoey and Sherry was, well not forgotten, but making her a special treat sure didn’t happen.
So this was the year. I was determined. I know some time back she had ‘wished’ for a cheesecake I believe that I never got to but I never forgot…she loved the idea of lemon and blueberry. OK, I can do that. I wasn’t going to surprise her, preferring that her birthday ‘cake’ be what she wanted and when given the choice of cake or pie, she opted for pie.
With a cream cheese and whipped cream lemon base, why not a graham cracker crust? I have to admit with the only lard I had frozen and knowing a pie crust would take a couple of hours with cooling time, the switch to a graham cracker crust was initially done because of the time element but ultimately it brought that cheesecake feel full circle with this dessert. Win win!
So how did it turn out? Was Sherry happy? Here’s the deal…I invite Sherry and Sam and their girls down occasionally to join me for a meal or dessert I think they might enjoy. Sherry is not a picky eater but she eats like a bird. Yes, you do Sherry! So when she finished off a big slice and yes, please, would love to take the last piece home, I knew I had made the right gift. I have heard about this pie a LOT; how much she loved it and yes, I’m getting this Lemon Cream Pie with Blueberries on the blog today so that when I see her later I no longer have to have a flimsy excuse for why it’s not here!
It really was perfection, or almost perfection anyhow. I did use a recipe from elsewhere for the lemon cream cheese layer and I was a bit surprised at how little lemon was in a pie called a lemon cream cheese pie. So I added more. It was not enough. It was really good but I thought could be zingier. Since I made this for someone’s birthday, I did not use Sherry’s pie for photos and made another one the next day. I put in a LOT more lemon and yes, yes, yes!!!
Especially when combining it with the blueberries on top, it needed more. Trust me, it’s even better Sherry!
Maybe the best part is that it’s really pretty easy too. Only the crust has to be baked for 10 minutes so no long oven time. Scheduling some time to make sure it can be refrigerated for a couple of hours is the only caveat I can mention…oh, and honestly, bet you can’t eat just one slice!
PIN ‘Lemon Cream Cheese Pie with Blueberries’
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs, about 12 full sheets
- 1/3 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 Tbsps Lemon Juice
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 cooled 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.