Go Back
–+ servings
Looking Down on a Blueberry Lemon Cream Pie on a White Counter Surrounded by Blueberries and Lemons and White Forks.
Print Recipe
5 from 1 vote

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
Chilling Time2 hours
Total Time2 hours 20 minutes
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

Ingredients

Crust

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

Instructions

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.

Nutrition

Serving: 1piece | Calories: 304kcal