Blueberry Lemon Cream Pie Recipe

𝗜 𝗻𝗲𝗲𝗱 𝘆𝗼𝘂𝗿 𝗼𝗽𝗶𝗻𝗶𝗼𝗻𝘀 𝗽𝗹𝗲𝗮𝘀𝗲 𝘀𝗮𝘆 𝘆𝘂𝗺𝗺𝘆 𝗼𝗿 𝘀𝗼𝗺𝗲𝘁𝗵𝗶𝗻𝗴 𝗱𝗼𝗻'𝘁 𝗯𝗿𝗲𝗮𝗸 𝗺𝘆 𝗵𝗲𝗮𝗿𝘁 😍😍 𝘁𝗵𝗮𝗻𝗸 𝘆𝗼𝘂

Ingredients:

1 ½ cups graham cracker crumbs, (about 10-12 graham cracker sheets, crushed)

½ cup (1 stick / 113 g) unsalted butter, (melted)

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

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:

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.

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.

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.

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.