Lemon Blueberry Cream Pie

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!

Lemon Blueberry Cream Pie... 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!

I know I must have said it a thousand times, but I am IN LOVE with the lemon blueberry combo!

It wasn’t too many years ago that I didn’t really care for lemon flavored things. People would call me crazy! Then I made these Lemon Cookies and they literally changed everything for me. Lemon quickly became one of my favorite ingredients in desserts. It provides such a fresh flavor to anything its in.

This pie is absolutely perfect for summertime. The Blueberry Sauce on top of the Lemon Cream filling and homemade Graham Cracker Crust creates perfection in each and every bite.

This Lemon Blueberry Cream Pie NEEDS to be on your summertime baking list! It will be a huge hit whoever it goes!

Lemon Blueberry Cream Pie... 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!

Lemon Blueberry Cream Pie

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!
Prep Time 20 minutes
Cook Time 7 minutes
Servings 16
Calories 261kcal


Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tablespoons butter melted

Blueberry Sauce

  • 3 cups blueberries
  • 3/4 cup cold water
  • 3/4 cup sugar
  • 3 Tablespoons cornstarch
  • 1 teaspoon lemon juice

Lemon Cream Pie

  • 1 cup heavy cream
  • 8 ounces cream cheese softened
  • 1/3 cup sugar
  • 1 Tablespoon lemon zest
  • 2 teaspoons lemon juice


Graham Cracker Crust

  • 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.
  • Bake at 375 degrees F for 7 minutes. Cool completely.

Blueberry Sauce

  • 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

  • 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.


  • 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.


Calories: 261kcal | Carbohydrates: 30g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 135mg | Potassium: 71mg | Fiber: 1g | Sugar: 23g | Vitamin A: 555IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 0.5mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!


Lemon Blueberry Cream Pie... 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!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert, pie

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  1. Roxana

    Such a pretty pie! You're right, lemons and blueberries make a great combo!

  2. Medeja

    So creamy! Looks amazing with the berries on top!

  3. Janet

    Have to try this pie! Just wondering - for the Filling, when you say to beat the whipping cream, how long do you beat it? Is it supposed to have soft or5 stiff peaks? Thank you, I am a novice cook & not really sure about how to do this right.

    1. Dorothy

      I'm wondering the same thing, Janet!?

    2. Fane

      Hi Janet,

      When I first made this pie the filling was quite running, even after 3 hours of refrigeration. BUT the good news is, that it was perfectly set up the next day. Just wanted to share this with you as you were wondering about beating the whipping cream. I didn't beat it for long - about one minute. I don't really know if you're supposed to beat the whipping cream until it starts to thicken. I didn't wait that long. It tastes amazing. I also doubled the amount of lemon juice in the Lemon Cream, but I like a strong lemon flavor.

      Hope you enjoy it as much as I did!

    3. Bonnie

      I have the same question. By the looks of the pie it's pretty soft. What I would do is whip the cream til stiff and set aside, beat the cream cheese then blend together. I'd also slowly add 1 Tb. gelatin dissolved in 1/4 cup of water.

    4. Chef in Training

      So sorry about the confusion. It is stiff peaks :) I updated the recipe to say so now. Thanks for catching that!

    5. Chef in Training

      So sorry about the confusion. It is stiff peaks :) I updated the recipe to say so now. Thanks for catching that!

    6. Chef in Training

      Hi Fane! So sorry about the confusion. It is stiff peaks :) I updated the recipe to say so now. Thanks for catching that! But I am glad to hear yours still turned out and that you liked it! Thanks so much for the feedback :) I appreciate it and love hearing that!

    7. Chef in Training

      Hi Bonnie! So sorry about the confusion. It is stiff peaks :) I updated the recipe to say so now. Thanks for catching that!

    8. Ronald

      Stop backseat cooking Bonnie

  4. Kari

    Yum! I love how gooey and creamy that pie looks!

  5. Debbie

    Does the whipping cream need to be beaten to soft or hard peaks before adding cream cheese and lemon ?

    1. Chef in Training

      So sorry about the confusion. It is stiff peaks :) I updated the recipe to say so now. Thanks for catching that!

  6. Fane


    My family and I LOVE LOVE LOVE this dessert, however, I couldn't get the Lemon Cream to set up. Just like Janet's question, I'm a bit confused about the directions regarding beating the whipping cream. Not sure how long I am supposed to beat it before adding the cream cheese. That may have been where I went wrong. Not sure?? Can anyone help me??

    1. Chef in Training

      So sorry about the confusion. You beat until stiff peaks form :) I updated the recipe to say so now. Thanks for catching that!

  7. Patti

    Looks awesome but beat whipping cream how long? Till soft peaks? Stiff? Any?

    1. Chef in Training

      Hi Patti :) So sorry about the confusion. It is stiff peaks :) I updated the recipe to say so now. Thanks for catching that!

  8. Debra

    In your list of ingredients you listed heavy cream but in directions you said heavy whipping cream. I know they are slightly different. Which one should I use?

  9. Debra

    I used heavy whipping cream and it turned out great! I made it for my daughter's restaurant and it was a big hit! Everyone loved it!

  10. Beth-Slice of Southern

    I'm dying over here...I just pinned at least 6 of your latest recipes in 3 minutes lol! Loving your blog.

  11. Cindy M

    This recipe was easy and it was delicious. Everyone loved it!

  12. Jen

    Hi there. Is it possible to freeze this pie? Do you think it would compromise the taste at all?

  13. Rebekah

    I mad this today and it was super delicious. I did however, add extra lemon juice because I needed a stronger lemon flavor. Thanks for a perfect summer dessert!!

  14. Holli


    Really, really tasty!! Wish the cream part was a little more firm but it was still TASTY! The blueberry topping was so light and a perfect compliment to the lemony center.

  15. Charlene

    Very very good. Made it for church and everyone wanted the recipe .

  16. Brooke

    Adding a review- as I usually rely on that when sorting through new recipes. This was not my favorite recipe. I think I expected a sturdy and lemony pie (think key lime but lemon). As written it is just a touch lemony with a texture of frosting (same composition as the whip cream cream cheese frostings out there). I should have anticipated the texture from the ingredients, so my fault!

  17. Stavros

    Hi Janet, just wondering what kind of pie pan would be best, quiche tart or springform pan? I just wanted to now how high on the sides the biscuit crust should be. Thanks!

  18. Hanisha P

    This looks absolutely delicious. I was wondering if I can use a tub of cool whip instead of whipping heavy cream?

    Also, any thoughts about skipping the cream and combining sweetened condensed milk with the cream cheese?

  19. Mai

    Hey! What kind of sugar, white ganulated or brown, did you use? This looks great!

    1. Chef in Training

      I used white granulated :)

  20. PK

    I made it to take to friends. It was delicious. My hubby said it could very well be the best pie I've made. I added a touch more lemon juice and zest because I liked a stronger lemon flavor. In the end, it was still subtle and delicious.

  21. Marlene


    I made this pie for the annual pie contest and WON!! Many compliments on how good the pie was. Thank you for sharing.

  22. Elyssa


    Delicious and beautiful!!!! I won the office pie baking contest with this and had many people asking for the recipe. Thanks!

  23. Nyira


    Delicious and perfect for springtime! I used 3 cups of frozen blueberries and the topping turned out beautifully. Whipped the lemon juice and zest into the cream cheese first and then beat that mixture together with the "stiffly" whipped cream and it was nice and creamy.

    Won "best tasting pie" for 3/14 Pi-day at work! Great recipe, thank you!

  24. Christine @ myblissfulmess

    OMG I could eat this entire pie all by myself! I'd have to hide it though. LOL For real, this looks amazing! It looks so pretty and impressive, if... and I mean if... I decided to share it with company, they'd think I was a baking genius. Thanks for sharing this Nikki!

  25. Jamie

    I like to take treats into work, cant wait to make this for my co-workers! :)

  26. Paul

    This sounds awesome. I'm going to make it for Memorial day. I'm a lemon fiend though. So I think I'll spread a thin layer of lemon curd over the crust before I put the lemon cream filling in.

  27. Tonya


    Made this for Memorial Day dessert today- subbed the graham cracker crust with an oat cookie dough crust (see momofuku crack pie recipe on Etsy for yummy crust idea). Taste blew my mind- light, creamy, and vibrant lemon and blueberry flavor. Best dessert of the year. I served it after an hour of refrigeration, and cream was not set, but still delish. Recommend it setting for 3-5 hrs, if not overnight for firmness and presentation. My family, however, could care less for presentation as long as it tastes yummy!

  28. Dana

    Oh such a tasty pie! Unfortunately it never set up.

    1. Jane Scammon


      I added a packet of unflavored gelatin to the blueberry compote, and I whipped the cream to stiff peaks. I also added lemon zest to the crust (which I used crushed ginger snaps for instead of graham crackers) You really need to chill it overnight. Came out perfectly and everyone LOVED it!! thanks so much for sharing it!

  29. Barb


    Just finished making this pie, I did add more lemon juice to the lemon cream pie section (4tsp. instead of 2 tsp). And I added just a couple pinches kosher salt to the blueberry sauce, it brought out more of the blueberry flavor. I have not tried the pie all put together because it is now chilling but I did taste each step as I was making it and it tasted awesome so I am sure the pie as a whole will be awesome also.

  30. Bertis


    I made this recipe yesterday, and it was a big hit with my friends. But I added nearly five times the recommended lemon juice and twice the sugar to the lemon cream filling to balance the overpowering taste of the cream cheese. Also, the recipe for blueberry sauce makes enough for two pies easily. I would half this recipe next time. Thanks for sharing!

  31. Sharon W

    This looks delish. Thanks for sharing.

  32. Cathy

    Has anyone ever made it in a 9x13 cake pan?

  33. Jenny

    I’m going through make this for my “cream pie” assignment for Thanksgiving. Has anyone tried canned blueberry pie filling instead of the homemade topping?

  34. Meredith

    I love a lemon/raspberry combo. Do you think the sauce would still turn out ok if I used 3 cups raspberries in place of the blueberries?

  35. Joyce

    Hi can I use canned blueberry!

  36. Kris

    I made this last night. Shortbread crust and 4 tap lemon juice and it turned out FABULOUS! Thanks for the recipe!

  37. Dana

    Blueberries are quite expensive where we live this time of year. Wondering if you’ve tried this with frozen blueberries or if there’s a way to modify a can of blueberry pie filling to cut cost?

  38. Jenny

    We made this for Pi Day yesterday. It turned out great and it’s even better today! Thanks!

  39. Laural

    I made this pie today. It is a keeper! To make it more lemony I add lemon curd and swirled it through the cream mixture. Everyone loved it!

  40. Kiki

    Great pie recipe. I reduced the sugar amounts slightly and the taste was perfect. This recipe reinforces my great love of lemon and blueberry flavor combo

  41. Emily

    I was so excited to try this pie. Went and bought all the ingredients and spent so long assembling. I got to the filling part and added the cream cheese to the whip cream as it says in the instructions. I was upset to find that the cream cheese just curdled like cottage cheese. The instruction should mention that you should whip the cream cheese first and then add it to the whip cream otherwise the pie is lumpy. I am disappointed with the results

  42. Renata


    This was so delicious! I'm on a low carb diet, so I altered some things and voila -- keto pie! The most difficult part was zesting the lemons...and being patient while stirring the blueberries. Your recipe is really clear and the end product is DIVINE. Thank you for this!

    Low carb changes, if you're interested:

    1 cup coconut flakes
    1+ cups almond flour
    4 Tbsp butter, melted to liquid
    1 egg
    Mix all ingredients together. Add more almond flour if too wet. Press into pie pan evenly. Bake crust for ~12 minutes at 350F. Cool completely.

    Lemon cream filling:
    Replace sugar with erythritol.

    Blueberry topping:
    Cut ingredients by 1/3rd (only used 2/3rds of each ingredient b/c I didn't have enough blueberries). Used 1/3 cup erythritol.

    The blueberry topping lost its sheen on half the pie when cooling in the fridge -- looks like erythritol crystallized? Next time, I will try covering it in the fridge.

  43. Julie


    This pie is amazing--delicious and easy to make! It is perfect as a summer treat for my family, but also pretty enough to share at a gathering. Thanks for the recipe!

  44. Mycah

    Can you use frozen blueberries or do they have to be fresh?

  45. Madi


    I just made this for Thanksgiving dessert! It was a hit and everything set up perfectly. I chilled the crust and the blueberry topping over night and the. Made the filling and assembled it the day of. Everything set up perfectly, and cut nice and clean. I think the blueberry topping was a bit too sweet and could’ve used more lemon, but it was great regardless.

  46. Lydia

    I have made this pie a few times and I love it! So does my husband and neighbors. I put all the cream ingredients in my kitchen aid mixer and let it come to a whipped cream consistency. I definitely will continue to make this pie.

  47. Karen

    Can you use frozen blueberries or do they have to be fresh?

  48. Becky LaGuardia


    Hi! I have made this before and everyone loved it ( sorry no photo)! I want to make it again but with fat-free cream cheese instead of the regular. Will this work or cause problems? Has anyone tried it with fat-free cream cheese?

    1. Chef in Training

      Go of it! It shouldn't make any difference (Maybe slight flavor) but the end result should have the same consistency :)

  49. Shannon

    Wonderful flavors and consistency! My only tweet was to add a wee bit more suger, yellow food coloring and some lemon flavoring to the lemon cream.

  50. Darla Hackel


    I made this for a pie social today and it was very popular! Sharing the recipe the minute I got home! Perfect for this blah long cold winter in Wisconsin. I didn't get to eat it but licking the bowls was heavenly! haha Thank you!!

  51. Joanne Kestermont

    I was looking for a recipe for Pi Day. This looks like a winner! I can't wait to try it!

  52. Sally

    Could I add an egg to this? So many people commented on it not setting up.

  53. Shantelle


    Salted or unsalted butter?

  54. Shari Schafer


    Just made this! OMG! This is the best pie!!! Light tangy sweet delicious! Definitely going to make this again and again! Thank you so much for the recipe ?

  55. Deanna


    I’ve made this recipe now 3 years in a row for thanksgiving. We love it! I’m not the biggest fan of cooked blueberries but it’s easy to switch for another berry, I usually do raspberries. Thank you for the recipe!

  56. Trina Berger


    I LOVE THIS RECIPE!! I made it for the first time as a housewarming present for my sister (who loves lemon) and my bro-in-law (loves blueberries). She is the Pie Queen of the family, and they both LOVED IT! It chilled for 5 hours, I think that's what made it so good. My filling was a cross between cheesecake and cream pie, just incredibly firm and fluffy moist. I used a little more juice & zest because of the lemon lover, and it was fantastic. I ground up a 9 oz box of Kodiak Cakes Honey Graham cracker bear bites in a blender, which makes a little more than 1/2 cups crumbs, so I just added two more T. of the melted butter (yes, a whole stick!), and I used stevia instead of sugar (the brand's ratio was 1-1 as a sub) in the crust, sauce and filling. It baked beautifully, I think next time if I grind the crumbs as fine as I did, I will lightly spray the pie plate with cooking spray (I used a ceramic pie plate and it was difficult to cut clean without separating the crust from filling.) I used Meyers lemons for the juice & zest. I made sure to beat the cream till peaked, AND BE SURE to let the cream cheese soften, if you mix it straight from the store like I did it will have tiny bits & you have to mix longer. Which wasn't a bad thing, it made the mixture thicker & may be why it took on that almost cheesecake firmness. I impressed the Pie Queen and the look on my bro-in-laws face was priceless. This will definitely become a family favorite, especially when the blueberries are in season. I did use fresh berries & it was perfect. Highly recommend Meyers lemons for the sweetness of the juice and zest.

  57. Lexie


    This is delicious! Would I be able to make this in a 9x13 pan? I was hoping to make it for a larger number of people. Thank you!

  58. Dale W Crandall

    I haven't tried this yet,but I believe that the reason that some people are having a hard time with the filling firming up is because of the way the filling is being put together. I was an executive pasty chef for. 15 years, so I do have some experience with fillings. I believe that you should beat the cream cheese with the sugar, zest and juice. In another bowl beat the whipping cream to soft peaks. Gently fold the whipped cream into the cheese mixture. Then put into crust.

  59. Carol


    Can this be frozen for a few days. We’re going camping and I’d like to transport it frozen.

  60. Diann Hanyka


    I have made this pie several times, always getting rave reviews. Thank you! Thank you!
    One question: I usually make this a day ahead...stopping after prepping the Blueberry Sauce. On serving day, I make the Lemon Cream Pie, assemble, and chill. I've always wondered if I could complete these last two steps a day ahead...
    Can the whole pie be completed the day before Serving?
    Many thanks!

  61. Sarah


    Hi! I made this a few weeks ago and all turned out great except the crust just fell apart when cutting, so it became more of a crumble… I plan to make it again tomorrow - any advice on how to make sure the crust stays together?

  62. Kim


    Absolutely delicious! Light refreshing flavourful!

  63. Stacey Wiercinski

    I made this pie for our annual 4H Auction and I was awarded Grand Champion Reserve. It sold for $750! The purchaser messaged me asking for the recipe and said it was fabulous!