Lemon Blueberry Pie
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Dive into summer with my Lemon Blueberry Pie—bright citrus, sweet berries, and a buttery cookie crust, all prepped in 30 minutes for a creamy, dreamy treat.
Servings: 8 servings
Ingredients
Cookie Crust
- 1 recipe Cookie Crust
Lemon Blueberry Filling
- 1 can (14 oz/397 g) sweetened condensed milk
- ¾ cup (6 fl oz/180 ml) freshly squeezed lemon juice
- 3 large egg yolks , at room temperature
- ¼ cup (2 oz/57 g) full-fat sour cream
- 1 cup (8 oz/225 g) Blueberry Topping for Cheesecake
Whipped Cream Topping
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
Instructions
To Make the Cookie Crust
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Make the cookie crust and press it evenly onto the bottom and sides of a deep dish 9-inch (23 cm) pie pan. Refrigerate for 30 minutes to let it set.
To Make the Filling and Bake
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Preheat the oven to 350°F (180°C).
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In a large bowl, whisk together the condensed milk, lemon juice, egg yolks and sour cream until very smooth.
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Dollop the Blueberry Cheesecake Topping onto the filling and use a knife to gently swirl the topping slightly into the lemon filling. Pour this into the crust. Do not fully mix and take care not to scrape up the crust.
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Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly.
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Let cool on a wire rack for 1 hour, then transfer to the refrigerator for a minimum of 4 hours and up to 1 day to allow the filling to set.
To Top and Serve
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Just before serving, whip the cream to stiff peaks with a large bowl and a wire whisk (or with a stand or hand mixer.)
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Fill a piping bag fitted with a large star tip with the cream and pipe rosettes along the edges.
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Enjoy pie as is! Store leftovers covered in the fridge for up to 2 days.