Blueberry Cloud Pie is a light, airy dessert that’s both refreshing and indulgent. This pie features a fluffy, cloud-like filling made with whipped cream and cream cheese, layered with a sweet and tangy blueberry topping. The combination of textures and flavors makes this pie a perfect treat for any occasion, especially during the warmer months.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
For the Cloud Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar (for the cream cheese mixture)
- 1 teaspoon lemon zest
For Garnish (optional):
- Fresh blueberries
- Whipped cream
- Lemon zest
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool completely.
- Make the Blueberry Topping:
- In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries have burst, about 5-7 minutes.
- Remove the blueberry topping from the heat and let it cool to room temperature.
- Prepare the Cloud Filling:
- In a large mixing bowl, whip the heavy cream with 1/4 cup powdered sugar and vanilla extract until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese with 1/2 cup powdered sugar and lemon zest until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Assemble the Pie:
- Spread half of the cloud filling evenly over the cooled graham cracker crust.
- Spoon the blueberry topping over the cloud filling, spreading it out evenly.
- Top with the remaining cloud filling, spreading it out gently to cover the blueberry layer.
- Chill and Serve:
- Refrigerate the pie for at least 4 hours, or until the filling is set and firm.
- Before serving, garnish with fresh blueberries, whipped cream, and lemon zest if desired.
Enjoy this light and fluffy Blueberry Cloud Pie as a refreshing and delightful dessert that’s perfect for any occasion!
