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.
