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Blueberry Lemon Cream Pie

Recipe By: Devin Davis
Year Submitted: 2015
Winner First Place


10 oz. Pepperidge Farm lemon cookies
2 T flour
4 T butter, melted
1 T Crisco, melted

2 cups sugar, divided
zest of 1 ½ lemons, divided
5 egg yolks
1/3 cup lemon juice
1 stick butter, cold and cubed
8 oz. cream cheese, softened
3 cups heavy cream, divided
¾ cup powdered sugar, divided
2 cups frozen blueberries
½ cup water, divided
1 pint fresh blueberries, halved
¼ cup corn starch


Prep Time: 45 min.
Cook Time: 20 min.
Chill Time: 4 hr.

Pre-heat oven to 350 degrees. In a food processor, pulse the cookies until they become fine crumbs. Then add the flour, butter and Crisco and pulse until the crumbs are moistened. Bake for 8 minutes and then let cool completely.

In a food processor pulse together 1 cup of the sugar and the zest of 1 lemon until the zest is ground fine. The whisk together the egg yolks and the lemon zest sugar mixture in a medium sized bowl until pale yellow, and then whisk in the lemon juice. Cook the egg yolk mixture over a small pot of simmering water for about 10-12 minutes or nicely thickened, whisking constantly. Remove from the heat and whisk in the butter one piece at a time until completely melted and incorporated and then let cool completely; reserve ½ cup of the mixture for later use. In the bowl of an electric mixer, cream the cream cheese and ¼ cup of sugar until smooth and then beat in the lemon custard until smooth. Using an electric mixer beat 1 cup of the heavy cream and ¼ cup of the powdered sugar until stiff peaks and then fold into the cream cheese mixture. Pour half of the lemon filling into the prepared pie crust and then refrigerate. In a sauce pot combine the frozen blueberries, remaining lemon zest, 1 cup of sugar, and the water and bring to a boil and cook for 5 minutes and then strain. Return to the pot and bring to a boil, add the fresh blueberries and cook for 1 minute. In a small bowl whisk together the corn starch and ¼ cup of water until smooth then whisk into the boiling blueberry sauce. Cook for 30 more seconds and let cool completely. Spread it over the bottom half of the lemon filling in the pie crust and then refrigerate until the blueberry layer has set and then top with remaining lemon filling. Then whip the heavy cream with the reserved lemon mixture and ½ cup of the powdered sugar until it forms firm peaks. Decorate with the whipped cream mixture and then with more fresh blueberries and lemon zest if desired.