Blueberry Lemon Cream Pie Recipe

Ingredients:

• 1 ½ cups graham cracker crumbs (approximately 10-12 sheets, crushed)
• ½ cup unsalted butter (1 stick or 113 g), melted
• 3 ½ cups fresh blueberries, divided
• ¼ cup granulated sugar (50 g)
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon lemon zest
• 16 ounces cream cheese (2 blocks), room temperature
• 1 cup confectioners’ sugar (125 g)
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 pinch kosher salt
• 1 ½ cups whipped topping (180 g)

Instructions:

1. In a small bowl, combine graham cracker crumbs with melted butter until every crumb is coated thoroughly.
2. Press the crumb mixture into a 9-inch pie pan, ensuring it covers the bottom and sides evenly. Set aside.
3. In a medium saucepan over medium heat, combine 2 cups of blueberries with granulated sugar and brown sugar. Stir until sugar dissolves and blueberries start to pop.
4. In a separate small bowl, whisk together cornstarch and water until dissolved. Pour into the blueberry mixture and stir until thickened.
5. Add lemon zest to the blueberry mixture and stir to incorporate.
6. Remove from heat and fold in the remaining blueberries. Transfer the mixture to a separate bowl and let it cool for a few minutes before refrigerating to chill.
7. In a large bowl, beat cream cheese until light and fluffy.
8. Add confectioners’ sugar, lemon juice, lemon zest, and salt to the cream cheese. Beat until well combined.
9. Gently fold in whipped topping until evenly incorporated.
10. Pour the cream cheese mixture into the prepared pie crust.
11. Top the pie with the cooled blueberry topping.
12. Chill the pie in the refrigerator for approximately 2 hours, or until set.
13. Serve chilled and enjoy the refreshing burst of flavors!

With its creamy texture, vibrant colors, and delightful taste, this Blueberry Lemon Cream Pie is sure to become a favorite among family and friends.