Creamy Lemon Blueberry Pie + More Pie Recipes for Pi Day

Just like key lime pie, this Creamy Lemon and Blueberry Pie features a buttery graham cracker crust and a zesty Meyer lemon cream filling studded with plump blueberries. Finish with fresh whipped cream for a bright, fruity dessert.

Just like key lime pie, this creamy lemon and blueberry pie has a buttery graham cracker crust and a zesty (Meyer lemon) citrus cream filling, with the added bonus of plump blueberries. Top it with fresh whipped cream and you've got a delicious fruity dessert!

Pi Day (3.14) is the perfect excuse to bake a pie, and this recipe is an easy, delicious choice. If you love citrus desserts and enjoy the tang of key lime pie, you’ll appreciate this lemon-forward version brightened with fresh blueberries. It’s simple to make and ideal for spring celebrations like Easter or any time you want a refreshing, home-baked treat.

Originally I planned to use raspberries, but they were out at two stores, so I swapped in my husband’s favorite fruit: blueberries. The result was a stunning, creamy pie with just the right balance of tart lemon and sweet berries.

I used Meyer lemons for this pie for the first time. If you haven’t tried them, Meyer lemons are a cross between a lemon and a mandarin or orange. They’re slightly sweeter and less sharp than regular lemons and have a deeper, more orange-yellow color—perfect for a delicate citrus filling.

This pie adapts a favorite key lime pie method: swap lemons for limes and fold in fresh blueberries. My kid loved it—he ate nearly half the pie himself—so it’s kid-approved and crowd-pleasing. Serve chilled with a generous dollop of whipped cream sweetened to taste.

Happy Pi Day! What’s your favorite pie?

4.52 from 31 ratings

Creamy Lemon and Blueberry Pie

Created by Amber Brady

Just like key lime pie, this creamy lemon and blueberry pie has a graham cracker crust, a zesty Meyer lemon cream filling, and plump blueberries. Top with fresh whipped cream for a delightful, fruity dessert.

8 servings

Ingredients

12 graham crackers
6 Tbsp (85 g) butter, melted
14 oz (396 g) can sweetened condensed milk
1 egg yolk
⅛ tsp salt
1 Tbsp lemon zest
½ cup (118 g) lemon juice (about 4–5 lemons; Meyer or regular)
1 cup (140 g) fresh blueberries, rinsed and dried
1 Tbsp all-purpose flour

Instructions

Preheat oven to 350°F (175°C). In a food processor, crush graham crackers into fine crumbs. Mix in melted butter and press evenly into the bottom of a pie dish. Bake 8–10 minutes or until golden brown.
While the crust bakes, whisk together sweetened condensed milk, egg yolk, salt, lemon zest and lemon juice in a medium bowl until smooth and thick. In a separate bowl, toss the blueberries with the tablespoon of flour to coat—this helps prevent them from sinking. Fold the coated blueberries into the lemon mixture, pour into the hot crust, and bake 10–12 more minutes until the filling is set when the pan is gently jiggled.
Let the pie cool completely, then refrigerate. Serve chilled with fresh whipped cream (about 1 cup heavy cream whipped with ½ cup powdered sugar) for a sweet finish.

Notes

*This recipe also works well as pie bars. Press the crust into a square baking dish and follow the same steps.

Nutrition

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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