Lemon Blueberry Cream Pie

by Thea Miller

We can't think of a more summery recipe than this one. Serves 6-8. Recipe from Chef in Training


Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 Tablespoons butter melted
Blueberry Sauce
3 cups Michigan blueberries
3/4 cup cold water
3/4 cup sugar
3 Tablespoons cornstarch
1 teaspoon lemon juice
Lemon Cream Pie
1 cup heavy cream
8 ounces cream cheese softened
1/3 cup sugar
1 Tablespoon lemon zest
2 teaspoons lemon juice


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.
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.
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.