Blueberry Lemon Crumb Pie

By Heather Seeley

Prep Time:

15m

Bake/Cook Time:

Yield:

6-8 servings

Blueberry Lemon Crumb Pie has a delicious lemon cookie crumb crust, light, luscious lemon pie center and is topped with blueberry pie filling. A beautiful dessert to serve your guests for spring and summer. This cool and creamy pie recipe was originally published in Homemade Good News Cookbook Vol. IX.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

1 1/2 cups lemon cookie crumbs
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons unsalted butter, melted
1 package (8 oz) cream cheese, softened
1 cup Dixie Crystals Confectioners Powdered Sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
1 cup whipping cream
1 can (16 oz) blueberry pie filling, chilled

Directions

Preheat oven to 350°F.
In a medium bowl, mix together cookie crumbs, sugar, and butter.
Press over bottom and sides of 9-inch pie plate forming a crust.
Bake 3 to 5 minutes and let completely cool.
In a large bowl, whip cream cheese and confectioners sugar until fluffy. Stir in lemon juice and peel.
In a separate small bowl, whip cream until stiff peaks form. Fold into cream cheese mixture.
Pour mixture into prepared pie crust and chill in the refrigerator. When ready to serve, spoon blueberry pie filling over pie.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Heather Seeley @FoodLovinFamily.

Rate & Review