Ingredients
CRUST
1.5 cups graham crackers, 160 grams
1/3 cup light brown sugar, 75 grams
6 tablespoons unsalted butter, melted, 75 grams
1/4 teaspoon salt
1/2 teaspoon cinnamon
FILLING
12 oz cream cheese, 1.5 bricks at room temperature
1 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
BLUEBERRY TOPPING
2.5 cups blueberries, fresh or frozen (do not thaw)
2.5 tablespoons sugar
2 teaspoons lemon juice, ideally fresh
2 teaspoons cornstarch
WHIPPED CREAM
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
DECORATIONS, optional
fresh mint leaves
Instructions
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MAKE THE CRUST – Read more about making a Graham Cracker Crust
- Preheat the oven to 350°
- Combine graham crackers, light brown sugar, cinnamon, and salt in a large bowl and stir together.
- Melt the butter and add to the bowl. Stir together until it resembles beach sand, then put into a 9″ pie. Shape the crust with a spoon or measuring cup so it is smooth and firmly packed in the corners.
- Bake at 350° for 8 minutes.
- Cool completely on the countertop for at least 30 minutes
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MAKE THE CREAM CHEESE FILLING
- Make sure the cream cheese is soft and at room temperature.
- Whisk 1 cup of cold, heavy whipping cream with a stand mixer or hand mixer until it forms peaks, then set aside.
- Use a separate bowl and beat the cream cheese with the paddle attachment until it is creamy without lumps, then add the powdered sugar, vanilla, and lemon juice and mix on low until everything is combined and smooth.
- Gently fold in the whipped cream with a spatula. Do this carefully to combine, but also, keeping the lightness of the whipped cream. Do not over-mix.
- Spread the mixture into the pie crust and smooth with a 6″ offset spatula.
- Cover securely and refrigerate for 8 hours or a couple of days
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MAKE THE BLUEBERRY TOPPING
- Make the thickener by combining the cornstarch and lemon juice in a small bowl using a whisk or fork and set aside.
- Cook the blueberries and sugar in a small saucepan over medium heat to melt the sugar and create a compote for about 5 minutes. Then, add the cornstarch thickener. Cook for another few minutes, and then cool completely. Refrigerate until you are ready to assemble, at least an hour before serving.
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MAKE THE WHIPPED CREAM
- Combine the heavy whipping cream, confectioners’ sugar, and vanilla in a stand mixer until peaks are formed. If you beat too long, you will make butter.
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ASSEMBLE AND DECORATE
- Get out all the layers from the fridge. Stir the blueberries and spread evenly on top of the pie, then decorate with whipped cream.
- Bring out your creative side and top with whipped cream. I used a piping bag and a large star tip for the pie in the photo, but this is up to you and your individual creativity.
- Chill for at least an hour before serving.
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