Red White and Blueberry Cream Pie

by

Save Print
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

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
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.