Description
Highlighting two of the best flavors of the summer.
Ingredients
Scale
For the blueberry topping:
- 3 ½ cups fresh blueberries, divided
- ¼ cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon zest
For the pie:
- 2 blocks cream cheese, room temperature
- 1 cup powdered sugar
- 3 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 pinch kosher salt
- 1 ½ cups whipped topping
- 1 store bought graham cracker pie crust
- 1 store bought pie crust
Instructions
- In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
- Pour the cornstarch mixture into the blueberries and stir until thickened. Add the lemon zest and stir to combine.
- Remove from heat and fold in the remaining blueberries.
- Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.
- In a large bowl, beat the cream cheese until it is light and fluffy.
- Add in the powdered sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.
- Gently fold in the whipped topping. This will make about 3 ½ cups of filling.
- Pour the filling mixture into the prepared pie crust.
- Top with the cooled blueberry topping.
- Chill the cream pie in the refrigerator for about 2 hours, or until set.
- While your pie is chilling, using flower cookie cutters, cut out little flowers from the store bought pie crust. Bake one a parchment.