Easy Blueberry Lemon Pie
This easy blueberry lemon pie is modeled after our favorite lemon pie! The addition of fresh blueberries is a refreshing touch!
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
Serving: 1sliceCalories: 527kcalCarbohydrates: 76gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 66mgSodium: 225mgPotassium: 463mgFiber: 1gSugar: 66gVitamin A: 647IUVitamin C: 14mgCalcium: 322mgIron: 1mg
Tried this recipe?Let us know how it was!