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My Springtime Pie

Recipe By: Matthew Zagorski
Year Submitted: 2016
Winner Second Place


1 ¼ cup graham cracker crumbs
6 tablespoons unsalted butter
2 tablespoons sugar

Lemon Curd Layer
¾ Stick Unsalted Butter, room temperature
1/2 cup Superfine Sugar
3 Large Eggs
½ cup + 2 tsp Lemon Juice
2 tsp clearjel
2 tsp. Lemon Zest

Blueberry Topping
4 Tbsp Sugar
4 tsp corn starch
½ cup of water
2 cups blueberries
2 Tbsp fresh lemon juice

Cream Cheese Layer
1 Cup Powdered Sugar
8 oz Cream Cheese
1 Cup Cool Whip

2 cup Whipping Cream
5 Tbsp Sugar


Preheat oven to 350 degrees.
Melt Butter.
Mix dry ingredients together with melted butter.
Pour out into a deep dish pie dish. Spread out evenly and onto sides and gently push it down. Clean off edges.
Bake in 350° oven for 5 minutes until the crust browns slightly. Remove and let cool.

Lemon Curd Layer
Zest the lemons. Set zest aside. In the bowl of a stand mixer, cream the butter and sugar until fluffy. Once fluffy, add the eggs €“ one at a time. Once all of the eggs have been integrated with the butter and sugar, add the lemon juice and lemon zest. Pour the uncooked lemon curd mixture into a saucepan set over a medium heat. Cook and stir until the curd thickens. Remove the cooked curd from the pan and place it in a non-reactive bowl. Cover the surface with plastic wrap so a skin does not form and refrigerate. The curd will thicken as it cools down.

Blueberry Topping

In a small sauce pan, mix the sugar, cornstarch, water, blueberries and lemon juice. Cook and stir until thickened. Cool down in an ice bath.

Cream Cheese Layer
Take cream cheese out of the refrigerator and allow it to come to room temperature. Place all of the ingredients in a stand mixer and combine. Set aside

In a stand mixer, whip the whipping cream and sugar to stiff peaks. Set aside.

Final Assembly
Place the cream cheese mixture in the bottom of the cooled pecan pie crust. Be careful not to tear your pie crust as you add this layer. On top of the cream cheese layer with the lemon curd. Smooth it out with an offset spatula. Place the cooled blueberries over the lemon curd. Garnich the top of the pie with the whipping cream. Refrigerate for a few hours so the pie sets and cuts well.