Lemon Blueberry Cream Cheese Pie4

Lemon Blueberry Cream Cheese Pie

Lemon Blueberry Cream Cheese Pie1

One of the things I love about summer is having more time to spend in the kitchen with my children. It’s always so much fun to watch them learn how to bake. It’s hard to beat the smiles on their faces when they taste what they’ve made.

Blueberry Lemon Cream Cheese Pie3

This summer I’m letting both of them choose a recipe each week to make. A couple of weeks ago I wound up with a box of Keebler Cinnamon Graham Crackers, which is not something I usually buy. My daughter noticed a recipe on the back for a cream cheese pie. It was really easy to make and we were able to whip it up in less than 30 minutes before we popped it into the oven. 

Blueberry Lemon Cream Cheese Pie2

You do have to make the pie ahead of time because it needs one hour to cool on the counter and two hours in the refrigerator. We finished it with just enough time for the pie to be ready to eat after dinner. My daughter loves whipped cream so we added that as a topping and sprinkled fresh blueberries on top. This pie is just right for summer – cool, light and refreshing. It would be perfect for the 4th of July!

Happy Baking,
Carol

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Lemon Blueberry Cream Cheese Pie
Serves 8
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Ingredients
  1. 9 cinnamon graham cracker sheets
  2. 1/4 cup melted butter
  3. 1 block cream cheese, softened
  4. 1/2 cup sugar
  5. 2 eggs, separated
  6. 1 tablespoon lemon juice
  7. 1 teaspoon grated lemon zest
  8. 1 teaspoon pure vanilla extract
  9. whipped cream
  10. fresh blueberries for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. Crush graham cracker sheets into fine crumbs.
  3. Add melted butter and stir.
  4. Press crust into 9-inch pie pan and set aside.
  5. In a large bowl, beat cream cheese with hand mixer until fluffy.
  6. Add sugar and egg yolks, then beat until smooth.
  7. Lastly, add lemon juice, lemon zest, and vanilla extract and beat until combined.
  8. In a separate bowl, beat egg whites until stiff peaks form.
  9. Gently fold egg whites into cream cheese mixture.
  10. Pour filling into pie crust.
  11. Bake for 25 minutes until mostly firm.
  12. Remove from oven and let cool for 1 hour.
  13. Refrigerate for at least 2 hours before serving.
  14. When serving, top each slice with whipped cream and fresh blueberries.
Cafe Carol http://www.cafecarol.com/

Categories: Food

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