Lemon Blueberry Cream Pie - Chef in TrainingRSSFacebookInstagramPinterestTwitterContactRSSFacebookInstagramPinterestTwitterContact

Step 1

Preheat oven to 375 degrees F. In a small bowl combine graham cracker crumbs and sugar and mix well. Add melted butter and mix until it is well blended. Press into a 9 inch pie pan and bake at 375 degrees F for 7 minutes. Cool completely.

Step 2

In a medium saucepan combine blueberries, water, sugar, cornstarch and lemon juice. Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes. Cool completely.

Step 3

In a small mixing bowl, beat whipping cream stiff peaks form. Add softened cream cheese and sugar and beat until smooth. Beat in lemon zest and lemon juice.

Step 4

Pour cream cheese filling into cooled crust and spread evenly. Spoon cooled blueberry sauce over the top. You can garnish with lemon curls or lemon zest. Chill for 2 hours before serving.