Blueberry Lemon Cream Pie
Blueberry Lemon Cream Pie is an ultra-creamy no-bake pie made with a lemon cheesecake filling and homemade blueberry topping, all in a graham cracker crust.
Prep Time20 minutes mins
Chilling Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Dessert
Keyword: Blueberry Lemon Cream Pie, Blueberry Pie Filling, Lemon Blueberry Cream Pie, lemon cream pie
Servings: 12 pieces
Calories: 304kcal
Author: Amanda Rettke--iambaker.net
Blueberry Topping
- 3 ½ cups (518 g) fresh blueberries, divided
- ¼ cup (50 g) granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon zest
Lemon Cream Pie
- 2 blocks (8 ounces each) cream cheese, room temperature
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 pinch kosher salt
- 1 ½ cups (180 g) whipped topping
Crust
In a small bowl, combine graham cracker crumbs and melted butter. Make sure to get every crumb coated with butter.
Pour the crumbs into a 9-inch pie pan, pressing it into the bottom and up the sides. Set aside.
Blueberry Topping
In a medium saucepan over medium heat, add 2 cups of blueberries, sugar, and brown sugar. Mix until the sugar is dissolved. Blueberries will start to pop as they heat, this is normal.
In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
Pour the cornstarch mixture into the blueberries and stir until thickened.
Add the lemon zest. Stir to combine.
Remove from heat and fold in the remaining blueberries.
Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.
Lemon Cream Pie Filling
In a large bowl, beat the cream cheese until it is light and fluffy.
Add in the confectioner's sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.
Gently fold in the whipped topping. This will make about 3 ½ cups of filling.
Assembly
Pour the filling mixture into the prepared pie crust.
Top with the cooled blueberry topping.
Chill the cream pie in the refrigerator for about 2 hours, or until set. Serve chilled.
Serving: 1piece | Calories: 304kcal