Dessertscrazyforcrust5.0
Creamy Lemon Blueberry Pie Recipe
Lemon Blueberry Pie is a creamy no bake pie recipe that's easy and perfect for summer - tons of lemon flavor with fresh blueberries inside!
👥 8 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Place crushed cookies in a medium sized bowl and add sugar. Stir with a fork, then add melted butter and stir together until combined. Mixture will be like wet sand.
2
Press mixture into the bottom and up the sides of a 9- or 10-inch pie plate. Chill while preparing filling.
3
Place heavy whipping cream in a large bowl and beat with a hand or a stand mixer until stiff peaks form, adding sugar and vanilla during mixing. Chill until ready to use.
4
Stir sweetened condensed milk, lemon zest, lemon extract, and lemon juice in a large bowl. Add half of the whipped cream (192 g) and fold carefully until mixture is combined. Carefully fold in blueberries. (Chill remaining whipped cream for serving.)
5
Place filling in prepared crust. Cover with plastic wrap and chill at least ⏱️ 3 hours in refrigerator.
6
Before serving, decorate with remaining whipped cream, lemon slices and blueberries. The pie will soften at room temperature so don’t leave it out more than an hour.
7
Store in refrigerator for up to 2 days.
Nutrition Facts
calories
734 kcal
fat Content
51 g
serving Size
1 serving
fiber Content
2 g
sugar Content
27 g
sodium Content
305 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
90 mg
carbohydrate Content
63 g
saturated Fat Content
26 g
unsaturated Fat Content
21 g
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