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A buttery shortbread cookie crust filled with unbelievably creamy lemon mousse-like filling and topped with a sweet homemade blueberry topping!

Lemon Blueberry Cream Pie

A buttery shortbread cookie crust filled with unbelievably creamy lemon mousse-like filling and topped with a sweet homemade blueberry topping!
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Prep Time 1 hour 20 minutes
Chilling Time 8 hours
Total Time 9 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 Servings

Ingredients
  

Blueberry Topping:

  • 3 cups blueberries (fresh or frozen)
  • ½ cup granulated sugar
  • 2 Tablespoons cornstarch
  • Pinch of salt
  • 2 teaspoons lemon juice

Crust:

  • 1 ½ cup vanilla wafer crumbs
  • ⅓ cup granulated sugar
  • 5 Tablespoons butter melted

Lemon Filling:

  • 1 ¼ cup heavy cream
  • 12 ounces cream cheese softened
  • 1 ⅔ cup powdered sugar
  • ¼ cup lemon juice
  • 2 Tablespoons lemon zest
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract (optional)

To Decorate:

  • Freshly-whipped cream

Instructions
 

Make the Blueberry Topping:

  • In a medium saucepan, heat the blueberries over medium heat until they soften and their juices start to release, about 2-3 minutes. In a separate bowl, combine the sugar, cornstarch, and salt. Add mixture to the blueberries and continue cooking until it begins to form a thick sauce, about 3-5 minutes. Remove from heat and stir in the lemon juice. Pour into a shallow bowl and place in the refrigerator to cool completely.

Make the Crust:

  • Using a fork, toss the wafer crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch pie plate and refrigerate while you make the filling.

Make the Lemon Filling:

  • In the chilled bowl of a stand mixer, fitted with a whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to another bowl and return bowl to mixer.
  • Replace whisk attachment with paddle attachment. Beat the cream cheese and powdered sugar together until smooth and creamy. Add the lemon juice, zest, vanilla, and almond extract, and continue beating until combined.
  • Remove bowl from mixer and fold in the whipped cream.
  • Pour the filling into the crust and use a rubber spatula or butter knife to create a smooth surface. Pour the cooled blueberry topping evenly on top. Chill in the refrigerator for at least 8 hours or overnight.
  • If desired, pipe a border of whipped cream along the edges of the pie. Slice, serve, and enjoy!