Fantastic Lemon Blueberry Cream Pie
Bright, tangy, and irresistibly creamy, this Fantastic Lemon Blueberry Cream Pie is a showstopping dessert perfect for any occasion! Featuring a buttery graham cracker crust as the base, this pie is filled with a luscious lemon custard made from fresh lemon juice, zest, and sweetened condensed milk, offering the perfect balance of sweet and tart. Topped with a generous layer of juicy fresh blueberries and a dollop of fluffy homemade whipped cream, every bite is a delightful blend of flavors and textures. Easy to prepare with minimal effort, this no-fuss crowd-pleaser is ideal for summer gatherings, family dinners, or anytime you’re craving a refreshing dessert. Make this citrusy delight ahead of time for a cool, creamy treat that’s sure to impress!
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Ingredients
- 1.5 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 14 ounces sweetened condensed milk
- 0.5 cups lemon juice
- 1 tablespoon lemon zest
- 3 egg yolks
- 1 cup fresh blueberries
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the texture resembles wet sand.
Step 3
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Step 4
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from oven and let it cool completely.
Step 5
In another mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well combined.
Step 6
Pour the lemon filling into the cooled pie crust and spread evenly.
Step 7
Bake the pie at 350°F (175°C) for 12-15 minutes, or until the filling is set and slightly firm to the touch.
Step 8
Cool the pie to room temperature, then refrigerate for at least 3 hours to allow the filling to set completely.
Step 9
Once chilled, top the pie with fresh blueberries, spreading them evenly across the surface.
Step 10
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 11
Spoon or pipe the whipped cream decoratively over the blueberries.
Step 12
Serve immediately or store in the refrigerator until ready to enjoy. Slice and serve for a delicious, refreshing treat!
Nutrition Facts
| Serving size | (1281.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3948.6 |
| Total Fat 216.0g | 0% |
| Saturated Fat 123.0g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1114.4mg | 0% |
| Sodium 1696.0mg | 0% |
| Total Carbohydrate 441.3g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 330.9g | |
| Protein 53.4g | 0% |
| Vitamin D 86.7IU | 0% |
| Calcium 1335.5mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 2077.4mg | 0% |
Source of Calories