The Blueberry Lemon Cream Pie is one of those unforgettable treats that transforms simple ingredients into an absolutely magical dessert. Picture this: a buttery graham cracker crust, a smooth, zesty lemon cream filling, and jewels of juicy blueberries in every bite. This pie is a burst of sunshine on any table, whether you’re craving a summery dessert or looking to brighten up a gathering in the dead of winter. Its creamy, citrusy richness balanced with fresh berries makes it an irresistible, crowd-pleasing favorite you’ll want to return to again and again.
Ingredients You’ll Need
Every part of the Blueberry Lemon Cream Pie is built on pantry-friendly staples and just a handful of fresh additions. Each ingredient has a deliciously specific role—let’s take a closer look at what makes this pie exceptional:
- Graham cracker crumbs: These set the stage for the pie, creating a crunchy, buttery base that perfectly complements the creamy filling.
- Granulated sugar: Adds a gentle sweetness to the crust and helps it hold together during baking.
- Unsalted butter (melted): Binds the graham cracker crumbs and sugar into a crust with a rich, toasty flavor.
- Sweetened condensed milk: Gives the filling its signature silkiness and luscious sweetness.
- Fresh lemon juice: Brightens every bite and brings a tart, citrusy punch that keeps the pie from being too heavy.
- Lemon zest: Packs an extra lemony aroma and a pop of color that feels instantly refreshing.
- Cream cheese (softened): Adds a subtle tang and makes the cream filling dreamy and smooth.
- Heavy whipping cream: Gets whipped into fluffy peaks, folding in lightness and giving the filling its luxurious, airy quality.
- Powdered sugar: Lightly sweetens the whipped cream, melting seamlessly for a perfectly textured filling.
- Fresh blueberries (plus extra for garnish): Bursting with juicy flavor, these little gems bring the whole pie to life and ensure every slice is studded with berries.
How to Make Blueberry Lemon Cream Pie
Step 1: Prepare the Graham Cracker Crust
First, preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until every crumb is thoroughly moistened, then press it firmly into a 9-inch pie dish, making sure to push it up the sides for a generous crust. Bake for 8 minutes—just enough to set and develop that golden, toasty flavor. Once baked, let the crust cool completely before moving on.
Step 2: Whip the Lemon Cream Base
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth—no lumps allowed! Pour in the sweetened condensed milk, then add the fresh lemon juice and lemon zest. Beat until the mixture is creamy and well combined. This is where your pie gets its tangy, citrusy backbone and silky texture.
Step 3: Whip and Fold the Cream
In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form. This step adds incredible lightness and makes the filling melt-in-your-mouth good. Carefully fold the whipped cream into the lemon mixture, being gentle so you don’t deflate all that beautiful volume. Your goal is a filling that’s smooth, fluffy, and unified.
Step 4: Add the Blueberries
Gently fold in the fresh blueberries, distributing them evenly throughout the lemon cream filling. Each bite should offer a perfect balance of creamy citrus and juicy berry! Pour the filling into your cooled crust and smooth out the top with a spatula.
Step 5: Chill Until Set
For the magic to happen, refrigerate your pie for at least 4 hours, or even overnight if you can manage it. This time lets the filling firm up and the flavors meld together. When you’re ready to serve, garnish with extra blueberries and a shower of lemon zest for that gorgeous, inviting finish.
How to Serve Blueberry Lemon Cream Pie
Garnishes
This pie welcomes a little flourish! Scatter fresh blueberries generously over the top, or add thin strips of lemon zest for an instant pop of color and brightness. If you really want to wow, try a dollop of softly whipped cream or a dusting of powdered sugar at serving time.
Side Dishes
Keep the focus on your Blueberry Lemon Cream Pie by pairing it with light accompaniments. A fresh fruit salad, a mug of hot tea, or a crisp glass of white wine all make dreamy partners. For extra indulgence, serve with a scoop of vanilla bean ice cream—especially on a warm day!
Creative Ways to Present
Individualize this dessert by assembling mini pies in ramekins for a fun, single-serve twist. Or, line up whipped cream and garnish toppings so everyone can decorate their own slice. The vibrant blues and yellows make this pie perfect for spring and summer celebrations—think baby showers, birthdays, or any gathering that needs a burst of color and joy.
Make Ahead and Storage
Storing Leftovers
Cover your Blueberry Lemon Cream Pie tightly with plastic wrap or foil and store in the refrigerator. It will stay delightfully fresh and creamy for up to three days, though you might notice the crust softens slightly over time.
Freezing
If you’re looking to plan ahead, this pie freezes remarkably well! Wrap the whole pie (or individual slices) securely and stash in the freezer for up to a month. Thaw in the refrigerator overnight before serving. For the firmest, cleanest slices, pop the pie in the freezer for a quick 30-minute chill before slicing and plating.
Reheating
No need to reheat! The Blueberry Lemon Cream Pie is meant to be enjoyed chilled, straight from the fridge (or with a short rest at room temperature). If your pie has spent time in the freezer, just let it soften in the refrigerator until it’s creamy again.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and drain your frozen blueberries well before folding them into the filling. This prevents excess moisture from watering down the pie, keeping the cream filling as luscious as intended.
What if I don’t have a hand mixer or stand mixer?
No worries if you’re whipping by hand (and looking for an arm workout). Use a sturdy whisk to beat the cream cheese and whip the heavy cream—just make sure to reach stiff peaks on the whipped cream for the creamiest filling.
Can the pie be made completely ahead of time?
Yes! In fact, making your Blueberry Lemon Cream Pie a day in advance lets the flavors meld even more beautifully. Just keep it chilled and garnish right before serving to keep everything looking its best.
Is it possible to make a gluten-free version?
Definitely. Substitute your favorite gluten-free graham crackers for the crust, and you’ll have a lovely gluten-free pie that everyone can enjoy without compromise.
Why is my filling a bit runny?
This pie relies on whipping the cream to stiff peaks and chilling thoroughly to set the filling. If it’s a little soft, try popping the pie in the freezer for 30 minutes before slicing or letting it chill overnight.
Final Thoughts
I can’t recommend this Blueberry Lemon Cream Pie enough—there’s just something irresistible about the burst of berries, tangy lemon, and pillowy cream all together. It’s a wonderful way to celebrate the flavors of the season or simply add some brightness to your day. Gather your ingredients, follow these easy steps, and treat yourself and your loved ones to a twist on classic pie that might just steal the show!
Print
Blueberry Lemon Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 28 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with this refreshing Blueberry Lemon Cream Pie. A creamy, no-bake filling nestled in a graham cracker crust makes this dessert a perfect treat for any occasion.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Lemon Cream Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 cups fresh blueberries, plus extra for garnish
Instructions
- Prepare the Graham Cracker Crust: Preheat the oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8 minutes. Cool.
- Make the Lemon Cream Filling: Beat cream cheese until smooth. Add condensed milk, lemon juice, and zest. Whip cream with powdered sugar. Fold whipped cream into lemon mixture, then fold in blueberries. Pour into crust and refrigerate for 4 hours.
- Serve: Garnish with blueberries and lemon zest.
Notes
- You can use thawed, drained frozen blueberries if fresh are not available.
- For a firmer texture, freeze the pie for 30 minutes before slicing.
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