Creamy Lemon and Blueberry Pie

Just like key lime pie, this creamy lemon and blueberry pie has a graham cracker crust, a zesty (Meyer lemon) citrus cream filling, and the added bonus of plump blueberries. Top it with fresh whipped cream and you've got a delicious fruity dessert!

Author Amber Brady

Yields + servings

Ingredients

12 graham crackers
6 Tbsp (85 g) butter, melted
14 oz (396 g) can sweetened condensed milk
1 egg yolk
⅛ tsp salt
1 Tbsp lemon zest
½ cup (118 g) lemon juice, (about 4 to 5 lemons - I used Meyer lemons, but regular are fine)
1 cup (140 g) fresh blueberries, rinsed and dried
1 Tbsp all-purpose flour

Instructions

Pre-heat oven to 350 degrees Fahrenheit. In a food processor, crush graham crackers until they resemble fine crumbs. Melt butter and add to crumbs. Press evenly in the bottom of a pie dish. Bake for 8 to 10 minutes or until golden brown.
In a medium bowl, while the crust is baking, combine the sweetened condensed milk, egg yolk, salt, lemon zest and lemon juice with a whisk until smooth and thick. Toss the blueberries with the flour in a separate bowl until fully coated. Discard any excess flour. (This helps the blueberries not sink to the bottom of the pie.) Fold the flour coated blueberries into the creamy lemon mixture, then pour it into the hot crust & bake an additional 10 to 12 minutes until the filling is solid when jiggled in the pan.
Let cool completely. Keep refrigerated. Serve with fresh whipped cream. (1 cup of whipped cream with ½ cup powdered sugar.)

Notes

*This recipe can be used for pie bars as well. Just press the crust into a square baking dish and follow the rest of the steps as usual.

Nutrition