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!
Servings 16
Calories 261kcal
Ingredients
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
Instructions
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.
Assemble
- 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.
Nutrition
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
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