Blueberry Lemon Cream Pie

5 from 1 vote

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!

Course Dessert

Cuisine American

Keyword blueberry pie, lemon pie, pie

Prep Time 20

Total Time 20

Servings servings

Calories 421kcal

Author Trish - Mom On Timeout

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.

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