If you’re craving a delightful combination of tangy and sweet, look no further than this Lemon Blueberry Cream Cheese Pie. With its buttery graham cracker crust and creamy filling, this pie is the perfect treat for any occasion, whether it's a summer picnic or a cozy winter dessert.
The graham cracker crumbs form the base of our pie, providing a slightly sweet and crunchy foundation. The granulated sugar adds sweetness to both the crust and the filling, enhancing the natural flavors of the ingredients. Unsalted butter helps bind the crumbs together, creating a cohesive crust. For the filling, cream cheese offers a rich and tangy base, perfectly complemented by lemon juice and lemon zest, which add a refreshing citrus note. Vanilla extract deepens the flavor profile, while eggs provide structure and stability to the filling. Finally, the fresh blueberries not only add a pop of color but also a burst of natural sweetness.
Consider serving this pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A light dusting of powdered sugar over the blueberries can also add a touch of elegance. Pair with a glass of chilled white wine or a refreshing iced tea to complement the citrusy notes.
First things first, preheat your oven to 350°F. This ensures that everything bakes evenly right from the start. Meanwhile, grab a mixing bowl and combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until it's all moistened and press this crumbly goodness firmly into the bottom of a 9-inch pie pan to form the crust. Set it aside.
Next, in another bowl, beat together the cream cheese and 1/2 cup sugar until smooth and creamy. There should be no lumps, so take your time here. Add in the lemon juice, lemon zest, and vanilla extract, blending well to incorporate those fresh, bright flavors. Now, one at a time, beat in the eggs. Make sure each egg is fully incorporated before adding the next for a silky filling.
Pour your smooth cream cheese mixture over the crust, spreading it evenly. Now, for the fun part, sprinkle the fresh blueberries over the top. Gently, so they stay on the surface but sink just a tad into the filling. Pop that pie into your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the center is set, and it jiggles just slightly when you give it a nudge.
Let the pie cool completely out of the oven. Once cooled, transfer it to the fridge for at least 2 hours to firm up that filling to perfection. Then slice, serve, and watch it disappear!
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