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Blueberry Lemon Cream Pie Recipe

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4 from 15 reviews

This Blueberry Lemon Cream Pie is a luscious, no-bake dessert featuring a buttery graham cracker crust filled with a creamy lemon-infused cream cheese filling and topped with a vibrant, sweet blueberry topping. Perfect for summertime gatherings or any time you crave a refreshing and tangy treat.

  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (about 10-12 graham cracker sheets, crushed)
  • ½ cup (1 stick / 113 g) unsalted butter, melted

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 Filling

  • 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

  1. Prepare Crust: In a small bowl, combine the graham cracker crumbs with melted butter, mixing thoroughly so every crumb is coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Set aside while you prepare the toppings and filling.
  2. Make Blueberry Topping: In a medium saucepan over medium heat, add 2 cups of the blueberries along with granulated sugar and brown sugar. Stir until the sugar dissolves and blueberries start to pop. In a separate small bowl, whisk cornstarch and water together until smooth, then pour this mixture into the saucepan. Stir frequently until the mixture thickens, then stir in lemon zest. Remove from heat and fold in the remaining 1 ½ cups of fresh blueberries. Transfer the blueberry mixture to a bowl, let it cool slightly, then refrigerate to chill while you prepare the filling.
  3. Make Lemon Cream Pie Filling: In a large bowl, beat room temperature cream cheese with an electric mixer until light and fluffy. Add confectioners’ sugar, freshly squeezed lemon juice, lemon zest, and a pinch of kosher salt. Beat until fully combined and smooth. Gently fold in the whipped topping to maintain a light texture. This mixture will make about 3 ½ cups of filling.
  4. Assemble Pie: Pour the lemon cream filling evenly into the prepared graham cracker crust. Spoon the chilled blueberry topping over the filling, spreading evenly to cover the surface.
  5. Chill and Serve: Refrigerate the assembled pie for about 2 hours or until set. Serve chilled to fully enjoy the creamy texture and fresh flavors.

Notes

  • Make sure the cream cheese is at room temperature for smooth blending and a fluffy filling.
  • Do not skip chilling the blueberry topping and the pie itself to allow proper setting and flavor melding.
  • Use fresh blueberries for best texture and flavor; frozen blueberries can be used but drain extra liquid before use.
  • The crust does not need baking; pressing the crumb mixture firmly ensures it holds shape.
  • For a lighter version, substitute whipped topping with whipped cream or coconut cream (for a dairy-free option).
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/blueberry-lemon-cream-pie-recipe/