Description
Indulge in the delightful combination of sweet blueberries and tangy lemon with this luscious Blueberry Lemon Cream Pie. A perfect balance of flavors in a creamy filling nestled in a buttery graham cracker crust, this no-bake dessert is a summer must-have.
Ingredients
Scale
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 oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into 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 and sugar until stiff peaks form. Fold into lemon mixture, then add blueberries.
- Assemble the Pie: Pour filling into crust, smooth the top. Refrigerate for at least 4 hours or overnight to set.
- Serve: Garnish with blueberries and lemon zest before serving.
Notes
- Use thawed and drained frozen blueberries if fresh ones are not available.
- For a firmer texture, freeze the pie for 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
