Red White and Blueberry Cream Pie

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Red White and Blueberry Cream Pie
Smooth, refreshing, and perfect for a summer bar-be-que dessert. Once the graham cracker crust is baked and cooled, it's filled with luscious and plump fresh blueberries. The filling is a simple combination of cream cheese, sweetened condensed milk,fresh squeezed lemon juice, and vanilla extract. The real secret to this recipe is the lemon juice. I normally add the entire ½ cup lemon juice, but start with ⅓ cup and add more until the desired citrusy flavor you like. Refrigerate, decorate the top with more blueberries and strawberries, and you have a delicious and patriotic themed dessert.
Recipe type: Dessert | Cream Cheese Pie | Fruit Pie | Refrigerator Pie
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Pie Pastry: Graham Cracker Pastry Prep: Baked Oven Temp: 350° Storage: Cover and Refrigerate

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Ingredients
Graham Cracker Crust:
  • 1½ cups Graham Cracker crumbs (about 11 full graham cracker sheets)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Filling:
  • 1 cup fresh blueberries, rinsed and drained
  • 8 ounces cream cheese, room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • ⅓ to ½ cup freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup sliced fresh strawberries
  • ½ cup fresh blueberries, rinsed and drained
Instructions
Graham Cracker Crust:
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine Graham Cracker crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  3. Pour the graham cracker crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  4. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire cooling rack.
Filling:
  1. Place blueberries in the cooled crust in a single layer. Set aside.
  2. In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, ⅓ cup lemon juice, and vanilla. Beat until mixture is smooth and fluffy. Tip: add up to 3 tablespoons additional lemon juice as desired (1/2 cup total) for a more citrusy flavor. Pour mixture over the blueberries in the crust.
  3. Cover and refrigerate 3 hours or until filling is set.
Topping:
  1. Decorate the top of the pie with blueberries and sliced strawberries. Tip: I often omit the strawberries and use just blueberries, or substiture any fresh fruits you may have.
  2. Cover pie and refrigerate until ready to serve.