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Lemon-Blueberry Cream Pie

A no-bake lemon cream pie with a sweet graham cracker crust, fresh blueberries, and whipped cream. Perfect summer dessert.
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Servings: 10 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 2/3 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup unsalted butter melted
  • 1 8-ounce package cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup powdered sugar
  • 1 3.4-ounce package lemon instant pudding mix
  • 2 teaspoons grated lemon rind
  • 1/2 cup fresh lemon juice
  • 2 cups fresh blueberries
  • 2 tablespoons blueberry preserves or jam
  • 1 cup whipping cream
  • Garnishes optional: lemon slices, fresh blueberries, mint leaves

Method
 

  1. Stir together first 3 ingredients — graham cracker crumbs, sugar, and melted butter — and press evenly in bottom and up sides of a 9-inch pie plate. Bake piecrust at 350° for 8 minutes; remove piecrust to a wire rack, and cool completely.
  2. Beat cream cheese, sweetened condensed milk, and powdered sugar at medium speed with an electric mixer (or stand mixer) until creamy. Add pudding mix, lemon rind, and lemon juice; beat until well-blended.
  3. Spread half of lemon mixture evenly into prepared crust. Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill for 2 hours or until set.
  4. Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border. Garnish, if desired, with fresh blueberries, lemon slices, and/or mint leaves.