Tasty Corner: Lemon Blueberry Pie

Fall in love with this cream cheese pastry filled with a whipped cream then topped with a fresh tangy homemade blueberry lemon filling in a homemade graham cracker crust and topped with the most delicious homemade blueberry sauce. This is a perfect summertime treat!

Ingredients

GRAHAM CRACKER CRUST

1½ cups graham cracker crumbs

⅓ cup sugar

6 Tablespoons melted butter

BLUEBERRY SAUCE

3 cups blueberries

¾ cup cold water

¾ cup sugar

3 Tablespoons cornstarch

1 teaspoons lemon juice

LEMON CREAM PIE

1 cup heavy cream

8 ounces cream cheese, softened

⅓ cup sugar

1 Tablespoon lemon zest

2 teaspoons lemon juice

Instructions

GRAHAM CRACKER CRUST

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.

BLUEBERRY SAUCE

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.

LEMON CREAM PIE

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.

TO ASSEMBLE:

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.