Lemon Blueberry Cream Pie
Author: Nikki
A delicious and fresh lemon cream pie in a homemade graham cracker crust and topped with the most delicious homemade blueberry sauce. This is a perfect summertime treat!
Graham Cracker crust
  • 1½ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 Tablespoons melted butter
Blueberry sauce
  • 3 cups blueberries
  • ¾ cup cold water
  • ¾ cup sugar
  • 3 Tablespoons cornstarch
  • 1 teaspoons lemon juice
Lemon Cream Pie
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened
  • ⅓ cup sugar
  • 1 Tablespoon lemon zest
  • 2 teaspoons lemon juice
Graham Cracker Crust
  1. Preheat oven to 375 degrees F. In a small bowl combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended. Press into a 9 inch pie pan and bake at 375 degrees F for 7 minutes. Cool completely.
Blueberry Sauce
  1. In a medium saucepan combine 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. Cool completely.
Lemon Cream Pie
  1. In a small mixing bowl, beat whipping cream stiff peaks form. Add softened cream cheese and sugar and beat until smooth. Beat in lemon zest and lemon juice.
To assemble:
  1. Pour cream cheese filling into cooled crust and spread evenly. Spoon cooled blueberry sauce over the top. You can garnish with lemon curls or lemon zest. Chill for 2 hours before serving.
Recipe by Chef in Training at https://www.chef-in-training.com/lemon-blueberry-cream-pie/