Lemon Blueberry Cream Pie

• Vegetarian

• Produce

  • 3 cups Blueberries
  • 1 tbsp Lemon, zest

• Condiments

  • 3 tsp Lemon juice

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 1/3 cup Sugar

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese
  • 1 cup Heavy cream

• Liquids

  • 3/4 cup Water

Found on chef-in-training.com

Description

Ingredients

• 1½ cups graham cracker crumbs
• ⅓ cup sugar
• 6 Tablespoons melted butter
• 3 cups blueberries
• ¾ cup cold water
• ¾ cup sugar
• 3 Tablespoons cornstarch
• 1 teaspoons lemon juice
• 1 cup heavy cream
• 8 ounces cream cheese, softened
• ⅓ cup sugar
• 1 Tablespoon lemon zest
• 2 teaspoons lemon juice

Directions

• 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.
• 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.
• 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.