There couldn’t be a more perfect and simple dessert to make for Easter this year, or any other spring holiday or weekend you want to celebrate. Just like my Key Lime Pie and Strawberry Lemonade Pie, this filling is made from a combination of sour cream and sweetened condensed milk. Those ingredients, mixed with the lemon juice, and baked in a graham cracker crust, taste almost cheesecake-like. It’s kind of magic. If you haven’t tried one of these pies yet, it’s an absolute must!
One of the things that seem a little silly or maybe over the top is taking the time to zest the lemon, toss the zest with granulated sugar, and let it sit until it dries and becomes crystallized. DO NOT SKIP this step. Really! It adds such a fun and delicious dimension to the pie. You’re going to want to start sprinkling everything with crystalized zest. 🙂
More Citrus Recipes You’ve Gotta Try
- Lemon Blueberry Sheet Cake
- Sparkling Holiday Punch
- Dreamy Lemon Cookies
- Lemon Swig Cookie Bars
- Sparkling Cucumber Limeade
- Lemon Blueberry Bundt Cake with Cream Cheese Icing
Step-by-step pictures of how to make Lemon Blueberry Chiffon Pie
Frequently Asked Questions for making Lemon Blueberry Chiffon Pie
Can I use a pre-made Graham Cracker Crust?
Yes, you can definitely use a pre-made graham cracker crust for this recipe. If you have time, I recommend making your own, though. The buttery flavor in the homemade crust is just so good!
Is there any way to make this pie Dairy-Free?
I’ve never tried making it dairy free. The sour cream is a crucial ingredient, but if you can find a dairy-free sour cream and a dairy-free sweet and condensed milk, it would be worth a shot.
Can this pie be made Gluten-Free?
In order to make this pie gluten-free, you will need to use a gluten-free graham cracker crust. Other than that, it should be totally gluten-free.Â
Can I use low-fat Sour Cream?
I have only made this pie using full-fat sour cream. Generally, low-fat sour cream and low-fat cream cheese don’t do well in baked desserts.Â
Can I use Fat-Free Sweet and Condensed Milk?
I have only used regular sweet and condensed milk in this recipe, so I can’t say how it will turn out if you use fat-free sweet and condensed milk.
Can Lemon Blueberry Chiffon Pie be made ahead of time?
Yes, you can make the pie a day or two ahead of time. Just wait to whip up the whipping cream until right before serving.Â
Can I use Frozen Blueberries?
No. Frozen blueberries will not work in this pie. You need to use fresh blueberries.
Can I use Raspberries in place of Blueberries?
Yes. Raspberries are a great substitution for blueberries in this recipe. I have a Fresh Raspberry Lemon Tart Bar recipe that is very similar to this pie, and it tastes amazing with raspberries.
BAKER’S TOOLS:
More Delicious Berry Desserts
- 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 (approx 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
- Preheat oven to 350 degrees.
- 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.
- Bake crust for 5-7 minutes. If using a dark dish, only bake it for 5 minutes.
- 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.)
- 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.
- 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. 🙂
- Return the pie to the oven for 10 minutes.
- 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 crystallize.
- When pie is cooled, cover and refrigerate.
- 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.
- Serve the pie with a dollop of fresh whipped cream, a sprinkle of the crystalized zest, and a few more fresh blueberries. DELICIOUS!
- You are going to love this pie!
- Enjoy!
Breakfast for Dinner
#augustgiveaway
I love lemon and blueberries
Same girl, same!
So delicious! I loved the fresh blueberries with the creamy lemon filling. This pie is a keeper.
Yay! So glad you liked it!
Can this pie be frozen after it is made?
Hi Virginia, I haven’t ever frozen it, but I don’t see why it couldn’t. It is much like a cheesecake and cheesecakes freeze just Fine.
I love this recipe! A friend brought it to a potluck and she shared the recipe. No we have to figure out who is going to make it at each get-together because we crave it. We do add up to 2 cups blueberries to the filling and it turns out well.
The sugar dried lemon zest on the top is a must!
This makes me so happy Kathy! I totally agree about the sugared lemon zest. Really takes it over the top. I am so glad you and your friend love this recipe as much as I do!