Lemon Blueberry Pie
This Lemon Blueberry Pie combines creamy, tangy lemon cheesecake with sweet blueberry pie filling, all nestled inside a buttery graham cracker crust. Whether you're hosting a backyard barbecue, celebrating a special occasion, or just craving a slice of sunshine, this pie delivers the ideal balance of citrusy brightness and berry sweetness.
Yield: 8 slices
Calories: 520kcal
Materials
- 1 9-inch graham cracker pie crust, homemade or store-bought
- 21 oz. can blueberry pie filling, divided
- 1 tsp. fresh lemon zest, divided (grated lemon peel)
- 8 oz. cream cheese, softened
- 14 oz. can sweetened condensed milk
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°. Have your unbaked graham cracker crust ready, whether homemade or store-bought.
- In small bowl, combine 1 cup blueberry pie filling with 1/2 teaspoon lemon zest. Stir; pour into crust. Bake for 15 minutes. (Refrigerate remaining pie filling for later.)
- Meanwhile, in large bowl, beat the cream cheese until light and fluffy. Gradually beat in the sweetened condensed milk, lemon juice, vanilla, and remaining lemon zest. Scrape sides as necessary.
- Add eggs one at a time until incorporated, then pour over the blueberry pie filling when it comes out of the oven.
- Bake for 25 minutes, or until set. Cool completely on a wire rack, then refrigerate until ready to serve. Serve with the remaining pie filling or fresh blueberries. Enjoy!
Nutrition
Calories: 520kcal | Carbohydrates: 76g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 279mg | Potassium: 354mg | Fiber: 2g | Sugar: 60g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 1mg