Lemon and Blueberry Cream Pie

This is so easy to make it is almost embarrassing.  Almost.

It tastes so great that I can live with the shame.

I used chocolate graham crumbs to make my crust because I had them, though I prefer the regular graham crust.  I also added a little extra lemon juice, just because.

This was made on the same day as a chocolate cake, and that makes me a very bad person.  But I can live with that, too.  We had a guest, and you need a choice of dessert when you have guests.  It’s the law.

Lemon and Blueberry Pie

Lemon and Blueberry Pie

Lemon and Blueberry Cream Pie


  • 1 2/3 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup powdered sugar
  • 1 (3.4-ounce) package lemon instant pudding mix
  • 2 teaspoons grated lemon rind
  • 1/2 cup fresh lemon juice
  • 1 pint fresh blueberries
  • 2 tablespoons blueberry preserves
  • 1 cup whipping cream

Garnishes: lemon slices, fresh blueberries

Stir together first 3 ingredients; press evenly in bottom and up sides of a 9-inch pie plate. Bake pie crust at 350° for 8 minutes; remove pie crust to a wire rack, and cool completely.

Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended.

Spread half of lemon mixture evenly into prepared crust.

Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.

Beat whipping cream with an electric mixer until soft peaks form, and spread around outer edge of pie, forming a 3-inch border.

Garnish, if desired.