Blueberry Lemon Cream Pie
This easy No Bake Blueberry Lemon Cream Pie is just what your summer needs! A graham cracker crust filled to the brim with a lemon cream filling, piled high with fresh blueberries and topped with a tart lemon glaze that's bound to make your mouth water. Sensational!
Servings 10 servings
Calories 421kcal
Ingredients
Graham Cracker Crust
- 1⅓ cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tbsp butter melted
Cream Filling
- 12 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- zest from 2 lemons
Blueberry Topping
- 3 to 4 cups of fresh blueberries
- 1/3 cup frozen lemonade concentrate
- 1 tsp cornstarch
Instructions
Graham Cracker Crust
- Combine the ingredients for the crust in a small bowl. Use a fork to combine.
- Press onto the bottom and up the sides of a greased (not buttered) 8 to 9.5 inch pie pan.
- Place in refrigerator while preparing the filling.
Cream Cheese Filling
- Beat cream cheese until light and fluffy.
- Gradually beat in sweetened condensed milk and beat until smooth and creamy.
- Beat in lemon juice and lemon zest until combined.
- Pour filling over graham cracker crust. Cover and refrigerate for 8 hours or overnight.
Blueberry Topping
- Carefully pick through the blueberries, removing all stems and soft berries.
- In a small saucepan, bring lemonade concentrate and cornstarch to a boil over medium high heat, stirring frequently.
- Boil for 1 to 2 minutes, until the liquid is thick and clear. Let cool for 10 minutes.
- Top chilled pie with fresh blueberries and gently brush on the lemon glaze.
- Top with additional lemon zest if desired.
- Return to the refrigerator and chill until ready to serve.
Nutrition
Calories: 421kcal | Carbohydrates: 44g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 315mg | Potassium: 261mg | Fiber: 1g | Sugar: 35g | Vitamin A: 870IU | Vitamin C: 10.1mg | Calcium: 160mg | Iron: 0.8mg
