Lemon Blueberry Chiffon Pie
 
Prep time
Cook time
Total time
 
Creamy, tart, and decadent filling with a pop of fresh blueberry in every bite. Absolutely delicious, and you will love how simple it is to make!
Author:
Recipe type: Easy Dessert
Serves: 8
Ingredients
  • 9-12 large graham crackers, crushed into crumbs (about 1½ cups)
  • 2 tbsp granulated sugar
  • 6 tbsp butter, melted
  • 1 can sweet and condensed milk
  • 1 cup sour cream
  • ½ cup fresh lemon juice (aprox 2 large lemons)
  • 1 cup fresh blueberries, more for garnish
  • zest of the lemons (approx 1-2 tbsp)
  • granulated sugar (approx 2-3 tbsp)
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. If making your own crust, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until completely combined. Then press the mixture into the bottom and the sides of a pie pan. If you don't have one, you can use a 9-inch circle cake pan or an 8x8 baking dish.
  3. Bake crust for 5-7 minutes. If using a dark dish, only bake it for 5 minutes.
  4. While crust is baking, zest the two lemons. Mix the zest with enough granulated sugar (2-3 tbsp) to cover the zest. Set mixture aside. (It will dry out and crystalize better if you spread it out thinly on a plate.)
  5. Juice the lemons and then combine the sweet and condensed milk, sour cream, and lemon juice in a medium-sized bowl. Whisk until combined and creamy.
  6. Pour the creamy mixture into the pre-baked graham cracker crust. Sprinkle half of the fresh blueberries over the creamy mixture and use a butter knife to press them down into the mixture. Sprinkle the remaining blueberries on top and press them in part way, but make sure you can still see them....this makes the pie pretty. :)
  7. Return the pie to the oven for 10 minutes.
  8. When pie is done, remove and let cool completely. I prefer to make this pie the night before I need it so I can make sure the sugared zest has time to crystalize.
  9. When pie is cooled, cover and refrigerate.
  10. When ready to serve, mix up the homemade whipping cream. With a hand mixer, beat together the whipping cream, powdered sugar, and vanilla until it has stiff peaks.
  11. Serve the pie with a dollop of the fresh whipped cream, a sprinkle of the crystalized zest, and a few more fresh blueberries. DELICIOUS!
  12. You are going to love this pie!
  13. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/lemon-blueberry-chiffon-pie/