Blueberry Cream Pie is a luscious, refreshing dessert that combines the sweetness of blueberries with a velvety, creamy filling. The pie features a crisp, buttery crust that perfectly complements the rich filling and juicy berries. With a hint of lemon to brighten up the flavors, this pie is perfect for summer gatherings, holidays, or any occasion where you want to impress with a beautiful, fruity treat. It’s easy to make and can be enjoyed chilled, making it a delightful way to enjoy the flavors of fresh blueberries.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie pan to form the crust. Bake for 8-10 minutes, then allow it to cool completely.
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form. In a separate bowl, beat the cream cheese until smooth. Fold the whipped cream into the cream cheese, along with the vanilla extract and lemon zest, until well combined. Spread the mixture evenly into the cooled crust.
- For the blueberry topping, combine the blueberries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and the blueberries soften, about 5 minutes. Allow it to cool slightly before spreading over the cream filling.
- Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld.
This Blueberry Cream Pie is a delightful and elegant dessert, bursting with flavor and the perfect way to enjoy fresh blueberries!