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    Home » Sweets

    Blueberry Lemon Crumb Pie

    Published: Apr 3, 2020 · Modified: Aug 27, 2020 by heather · This post may contain affiliate links

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    Blueberry Lemon Crumb Pie – Cool, creamy pie in a lemon cookie crust and topped with blueberries. The perfect dessert for spring and summer. 

    When the weather starts getting warmer I love making a chilled dessert like this pie. Other cool desserts you might enjoy is this Yum Yum pie and Key Lime Trifle. 

    Blueberry Lemon Pie on a plate

    Click HERE for full recipe

    Blueberry and lemon is just a delicious combination. The bright, slightly tart lemon perfectly balances out the sweet creamy filling and blueberry topping.

    What you need

    Lemon cookies or Lemon creme filled cookies – If you can’t find them, try a vanilla cookie like vanilla wafers or vanilla OREOS. 

    Blueberry Pie filling – Use your favorite canned or homemade filling. The key is to make sure it is chilled before using for topping.

    Cream Cheese – I like to use full fat for this recipe. Make sure to soften at room temperature to ensure a creamy center. 

    Sugar – I like to use Dixie Crystals Extra Fine Sugar.

    Lemon – You will need the juice and the peel.

    Butter – Used for the crust. 

    Confectioners Sugar – I use Dixie Crystals Confectioners sugar. This adds sweetness to the cream filling. 

    Whipping Cream

    How to make

    • Start by preheating oven to 350 degrees. Mix together cookie crumbs, butter and sugar to make a crust. 
    • Press the crumb mixture into a pie plate to form a crust. Bake for about 3 minutes and let cool completely.

    Cookie Crust and Pie Filling

    • Whip together cream cheese and confectioners sugar until it’s fluffy. Stir in the lemon juice and grated lemon peel.
    • In a separate bowl, whip cream until stiff peaks form. Fold into cream cheese mixture.
    • Pour mixture into crust and top with chilled blueberry pie filling.

    Whole pie in a dish

    Tips

    • Make sure to let your cream cheese soften at room temperature. This really helps make a fluffy center without lumps. 
    • I also recommend making sure the cookie crust is cold when adding the filling. Once it has finished baking. Let cool and then place in the refrigerator for a few minutes to completely chill. 
    • Store any leftovers covered, in the refrigerator. 

    I am sharing the recipe over at Dixie Crystals today.

    For full recipe click on Blueberry Lemon Pie. 

    **I have an ongoing relationship with Dixie Crystals for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are my own. 

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    Comments

    1. Amanda Kerr

      April 06, 2020 at 10:40 pm

      This looks so delicious!! I have to save this! I’m literally drooling! hehe!

      Reply

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