Ingredients
Crust
12 graham crackers, crushed very finely
6 tablespoons butter, melted
3 teaspoons sugar
Blueberry filling
5 cups fresh or frozen blueberries
2 Tablespoon Lemon Juice with 1 Tablespoon zest
¼ cup cornstarch, dissolved with ¼ water to make a slurry
1 cup white sugar
½ cup brown sugar
¼ cup of water
Pinch of cinnamon
Lemon Cream Filling
8 ounces cream cheese
¼ cup sugar
2 Tablespoon lemon zest
2 egg yolks
1 can sweet condensed milk
2 teaspoons unflavored gelatin, softened in 2 Tablespoons water
½ cup lemon juice
¼ cup vanilla instant pudding
Extras
Angel Food cake (store bought or homemade)
Whipped Cream
Toasted sliced almonds
Lemon Zest (optional)
Directions
Crust: Preheat oven to 350 degrees. Combine crushed graham crackers, melted butter, and sugar together and press into a pie pan. Bake for 10-12 minutes or until lightly browned. Take out and set aside to cool. Leave oven on at 350 degrees.
Blueberry Filling: Combine 5 cups of the blueberries in a large saucepan. Add the lemon juice, zest, sugars, water, and cinnamon. Cook over medium heat until mixture is thickened and bubbly. Add the cornstarch slurry at this point. Mixture with thicken very quickly. Remove from heat and cool until room temperature.
Lemon Cream Filling: Combine cream cheese, sugar, and lemon zest in a mixer and process until smooth. Add remaining ingredients and process until smooth.
Assemble the pie: Cover the bottom of pie crust with one third of the lemon filling. Tear the angel food cake into one-inch pieces and cover the top of the lemon filling. Cover top of cake with 1/3 more lemon filling. Tear more angel food cake and place on top of lemon filling. Press down gently with your hand or spatula. Pour any remaining lemon filling on top of cake. Spoon blueberry mixture on top of this and set aside to firm up. Top with whipped cream, toasted sliced almonds, and lemon zest if desired.