No Bake Wild Blueberry Lemon Pie
Recipe by Jen Bates for Wyman’s
- 11⁄2 cups (210g) Wyman’s Wild Blueberries
- 1 tbsp cornstarch
- 1⁄3 cup (66g) sugar
- 1 premade (or homemade) graham cracker pie crust
- 2 packages cream cheese, room temperature
- 1 can sweetened condensed milk
- Juice and zest of 2 lemons, divided
- Pinch of salt
Zest both lemons, set aside approximately half the zest for decoration later. Place a pan over medium heat and add half of the Wyman’s Wild Blueberries, the cornstarch, and the sugar. In a bowl place the other half of the Wyman’s Wild Blueberries and the remaining half of the lemon zest. Cook the berries in the pan till bubbling and allow to bubble for 1 minute before removing from heat. Add the cooked blueberries to the bowl of reserved blueberries, mix, and set in the fridge to cool while performing remaining steps.
Juice the zested lemons to get 1⁄3 cup of lemon juice (any extra can be discarded or used for other applications). In a clean bowl place the lemon juice, cream cheese, sweetened condensed milk, and pinch of salt. Beat until very smooth and slightly fluffy.
Fast option: You can mix together the blueberries and the lemon mixture. Scoop the blueberry lemon mixture into the graham cracker crust and refrigerate for at least 2 hours before serving. Pie can also be frozen overnight. Top with remaining lemon zest and serve.
Layered option: If you would like layers, mix approximately 1 cup of the lemon mixture with the chilled blueberry mixture. Scoop into the pie crust and smooth. Freeze this layer for at least 1 hour. Once the blueberry layer is slightly solid, gently scoop the remaining lemon mixture on top.
Refrigerate for at least 2 hours before serving. Pie can also be frozen overnight. It is easiest to get clean slices of layers while pie is slightly frozen. Top with remaining lemon zest and serve.