The Best Creamy Blueberry Lemon Pie
Hello, there, friends! Today, we are going to introduce you to our creamy blueberry lemon pie recipe! This delicious lemon blueberry pie is so simple to make! You will never need to look for another creamy blueberry pie recipe! I made this recipe one afternoon while my tía was visiting from Michigan. She loves this creamy pie now and asks about it when she sees us!
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We have the best time spending our summer days creating new recipes for our websites. One thing we do often is take a favorite recipe and make some tweaks to spin it into a whole new recipe. And that’s exactly what we did here with this lemon blueberry pie!
Ingredients
- Condensed milk
- Lemon juice – fresh Meyer lemons or bottled Key West lemon juice (more on this below)
- Sour cream
- Fresh blueberries
- Lemon zest
- Unsalted butter
- Graham cracker crumbs
- Granulated sugar
- Heavy cream – for the optional whipped cream garnish
- Vanilla – for the optional whipped cream garnish
- Powdered sugar – for the optional whipped cream garnish
Can I Use Regular Lemons for Creamy Lemon Pie?
It can be difficult to find Meyer lemons at the grocery store. It is hit or miss for us here in Arkansas. If you cannot find Meyer lemons, just use regular lemons from the grocery store, although the final result will yield a tangier pie than with the Meyer lemons.
If you use regular lemons you will need to squeeze enough lemons to equal 3/4 cup juice. You will probably want to use 4-6 medium/large lemons to get to 3/4 cup.
But if you can find the smaller Meyer lemons, definitely use those! Just know you will likely need to double the quantity of lemons (at least).
Can I Use Bottled Lemon Juice in Lemon Cream Pie?
Absolutely! Most of us live busy lives and may not have the time for squeezing fruit!
There are a lot of lemon juice brands out there. But, we think the Nellie and Joe’s Key West Lemon Juice is incredible! I cannot sing its praises enough! In fact, Amazon offers a double-pack of Nellie and Joe’s key lime and key lemon juice, and it is the key lime juice that I use to make my amazing key lime pie that this lemon cream pie is modeled after. This is the scrumptious mistake the Hubs made – instead of ordering a two-pack of the key lime juice, he accidentally ordered a two-pack that included both the key lime and the lemon juice!
One bottle has enough juice for two pies – with a little juice left over.
Making a Graham Cracker Crust from Crumbs
For our lemon blueberry pie, we start by making a homemade graham cracker crust. Typically, we double the ingredients for two pies because these pies go fast!
For the graham cracker crust, we mix the crumbs and sugar in a medium sized bowl before pouring in the melted butter. Once the mixture is well blended, we press the crumbs down, as evenly as possible, into a pie plate. The pie plate goes into a hot 350 degree oven for about 8 minutes. Then, we leave the crusts on the counter to cool and set while we make the creamy lemon blueberry pie filling.
Making the Filling for Creamy Lemon Blueberry Pie
You will need to juice the lemons or use 3/4 cup of the bottled lemon juice mentioned above (which is what we prefer to do). Be sure to zest some lemons with a grater. The lemon zest is needed for the pie filling and again for garnish, as you will see in the recipe card below. (If you are using bottled lemon juice, you might still want to purchase one lemon for the zest.)
To create the filling, we mix all ingredients, adding the blueberries last, in a medium bowl and mix until all the lumps are gone.
Once the creamy lemon filling is ready, we pour it into the pie shells and place in the oven for 5 to 8 minutes or until tiny pinhole bubbles start to rise. Typically, we usually bake ours 7-8 minutes with my oven.
When out of the oven, we let the pies cool for a couple hours on the counter before placing them in the fridge to chill. Do not rush the chill time! We give the pie at least three hours in the refrigerator to chill – preferably, overnight.
Garnish with Cool Whip or Whipped Cream
Before serving time, we add a dollop of Cool Whip with a few blueberries to the individual pie slices just before serving. Of course, you can make your own homemade whipped cream if you wish – like we do on our creamy lemon pie on our other website.
I think that the pie is delightful! It is a great mix of blueberries and lemons. Our other strawberry and lime pie is good too! It will be a great dessert for any occasion! I think everyone would like it! It can be served in summer, winter, and any other occasion.
Easy Blueberry Lemon Pie
Ingredients
Graham Cracker Crust
- 1¼ cups Graham cracker crumbs
- 3 tbsp Granulated sugar
- 6 tbsp Unsalted butter
Blueberry Lemon Filling
- 28 oz Sweetened condensed milk
- ½ cup Sour cream
- ¾ cup Lemon juice or 12 Meyer lemons, squeezed
- 1 tsp Lemon zest
- 1 cup Blueberries fresh
Topping
- 1 cup Cool Whip
- ¼ cup Blueberries fresh
Instructions
Make Graham Cracker Crust
- Preheat oven to 350℉.
- Mix the graham cracker crumbs and sugar in a medium sized bowl before pouring in the melted butter.
- Once the mixture is thoroughly blended, pat the crumbs down, as evenly as possible, into a pie plate. (Be sure there are no thin/open spots in the crust.)
- Put the pie plate into the 350 degree oven for about 8 minutes.
- Then, set it on the counter to cool and set while making the filling.
Make Lemon Blueberry Pie Filling
- Mix all pie filling ingredients, in the order listed, in a medium bowl and mix vigorously until all the lumps are gone, using an electric mixer. Do not over-mix once the blueberries are added to prevent blue streaks as much as possible.
Bake Pie
- Pour filling into the pie shell and place in the oven for 5 to 8 minutes or until tiny pinhole bubbles start to rise.
- Once out of the oven, let the pie cool a good while on the counter before placing it in the fridge to chill for at least three hours. (It is best to let it chill as long as possible – overnight is ideal.
- Top each slice with Cool Whip and fresh blueberries when serving.
Nutrition
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