Best Lemon Blueberry Cream Pie

Ingredients

BLUEBERRY SAUCE

  • 3 cups blueberries
  • ¾ cup cold water
  • ¾ cup sugar
  • three Tablespoons cornstarch
  • 1 teaspoons lemon juice

GRAHAM CRACKER CRUST

  • 1½ cups graham cracker crumbs
  • ⅓ cup sugar
  • 6 Tablespoons melted butter

LEMON CREAM PIE

  • 1 cup heavy cream
  • 8 oz. Cream cheese, softened
  • ⅓ cup sugar
  • 1 Tablespoon lemon zest
  • 2 teaspoons lemon juice

Instructions

GRAHAM CRACKER CRUST

  1. Preheat oven to 375 levels F. In a small bowl combine graham cracker crumbs and sugar and mix properly. 
  2. Add melted butter and blend till it’s miles well combined.
  3.  Press right into a nine inch pie pan and bake at 375 tiers F for 7 minutes. Cool absolutely.

BLUEBERRY SAUCE

  1. In a medium saucepan combine blueberries, water, sugar, cornstarch and lemon juice. Over medium warmth, bring to a boil stirring continuously. 
  2. Cook until thickened. This typically takes approximately five to 7 mins. Cool absolutely.

LEMON CREAM PIE

  1. In a small mixing bowl, beat whipping cream stiff peaks shape.
  2.  Add softened cream cheese and sugar and beat till easy. Beat in lemon zest and lemon juice.

TO ASSEMBLE:

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