Creamy Lemony Blueberry Pie

Warning:  Do not click-zoom this photo if you are hungry.

Happy 4th of July, everyone!  I thought I'd post an easy dessert recipe that is perfect for summertime get-togethers.  It's cold, creamy, and with a hint of lemon; heaven on a hot summer day.
We rate this recipe a Big 5 Spoons Up!  Have a safe and fun weekend!

Enjoy!




Crust
1 large store-bought graham crust (the one that says it serves 10)


Lemon Curd
adapted from Joy of Baking
3 eggs
1/3 cup fresh lemon juice (not bottled)
3/4 c. sugar
1/2 Tbsp. lemon zest
4 Tbsp. unsalted butter, room temp, sliced into 4 pieces

In a saucepan over medium heat, whisk together eggs, sugar, and lemon juice.  Whick constantly until mixture thickens and coats a spoon (and looks like hollandaise sauce).  Remove from heat and whisk in lemon zest and butter, whisking until butter is completely melted.  Pour into graham crust, cover with wax paper, and chill until cream cheese filling is ready.  Lick the whisk and smile.


Blueberry Topping
adapted from Mom's recipe
1/2 c. sugar
1 1/2 Tbsp. cornstarch
2 1/2 c. blueberries (fresh or frozen)
1/4 c. water

Mix sugar and cornstarch in a saucepan.  Gradually stir in and water and 2 cups of the blueberries.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir for 1 minute.  Remove from heat and stir in remaining 1/2 cup blueberries.  Allow to cool while you make the cream cheese filling.


Cream Cheese Filling*
Mom's recipe
8 oz. cream cheese, room temp.
1/4 c. sour cream
1/2 c. sugar
1 tsp. vanilla
8 oz. Cool Whip, thawed

In a large bowl, with a mixer on medium speed, cream together cream cheese, sour cream, sugar, and vanilla.  Mix in Cool Whip on low speed, scraping bowl often with a spatula.

* Note:  You can use all lowfat and/or lowsugar ingredients for this portion.  You just may need a bit more time in the refrigerator for it to set up.  But it still tastes yummy, I can vouch for it.

Final Assembly:
Spread cream cheese mixture over chilled lemon curd layer.  Top with cooled berries and refrigerate until ready to eat.

If you put a small strainer over your measuring cup, the seeds and pulp won't fall in.

The lemon curd will continue to thicken as it cools.

Wax paper keeps it from forming a "skin" on top.

Assembled!