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

Cook Mode Prevent your screen from going dark

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.