Lemon Cream Pie with Blueberries
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!
I have a tradition of making cakes (and now pie) for friend’s birthdays. A couple of years ago I asked my neighbor Sherry about her favorite and she didn’t really have one but told me she loved lemon and blueberry. So today I’m sharing this Lemon Cream Pie with Blueberries that I made for her; basically a combination of two pies that came together in a graham cracker crust and is luscious and lovely…and the perfect dessert offering.
I don’t normally wait years to get something on the blog if it’s a dessert we loved, but this time was different. I had no time for photos prior to serving slices so I knew I would have to make it again…and here we are finally; delayed just a bit!
Still, I HAD to get this recipe for Lemon Cream Pie with Blueberries 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. Topped with a fresh blueberry compote and the combination of blueberry and lemon is a marriage meant to be.
When I made it the first time, I had originally planned on a regular crust but my lard was frozen and I didn’t feel like waiting for it to thaw, plus quite frankly, with a cream cheese and whipped cream lemon base, why not a graham cracker crust? It was perfection; I would never consider making anything else now that I’ve combined these ingredients together.
I will often make a dessert to celebrate a neighbor’s birthday, a few friends on the street get together and share. Sherry is not a picky eater but she eats like a bird. 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, the second reason it’s time to get this Lemon Cream Pie with Blueberries on the blog today so that the next time I see her, I no longer have to have a flimsy excuse for why it’s not here!
Crunchy crust, smooth and creamy citrus lemon layer of yum, topped with sweetened and softened blueberries. Perfection I tell ya!
It really was perfection, with the second take! I used a recipe for the lemon cream cheese layer in that first go around that did not quit do the trick…and I used to love it! I was a bit surprised at how little lemon was in a pie called a lemon cream pie so I did more; it was good but I thought it could be zingier. Ah yes, so much better.
This was an easy pie to make. Only the crust has to be baked for 10 minutes so there is no long oven time or heating up your kitchen. 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!
More Favorite Summer Desserts
PIN IT! ‘Lemon Cream Pie with Blueberries’
Lemon Cream Pie with Blueberries
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.
The is the best pie ever!
Music to my ears Sherry; I mean I wanted to make something you would like…but knowing how much you loved it is the BEST reward!
I’m a lemon freak, as you know, and love the lemon & blueberry flavor combo. This is great! Might make a good cocktail, too. 🙂 Thanks!