Celebrate Fourth of July in Style With This Gorgeous Dessert

This patriotic pie showcases ripe summer blueberries. Steve Klise/TNS

We used a combination of raw and cooked blueberries in the filling of this pie to showcase the deliciousness of this ripe summer fruit. Raw blueberries added juicy pops of tartness, while the cooked puree provided a jammy sweetness.

Once you have all the components made, it’s as easy as piling the filling into a graham cracker crust and swirling on a topping of whipped sweetened cream cheese. The cream cheese was more substantial than whipped cream alone, providing a cheesecake-like richness that complemented the fruit nicely.

Blueberry Cream Pie

Serves 8 to 10

For the Crust

• 12 whole graham crackers, broken into pieces (6 1/2 ounces)
• 2 tablespoons sugar
• Pinch table salt
• 6 tablespoons unsalted butter, melted

For the Filling

• 1/2 cup (3 1/2 ounces) sugar
• 4 teaspoons cornstarch
• 1/4 teaspoon table salt
• 1 1/2 pounds (about 4 3/4 cups) blueberries, divided
• 1 tablespoon lemon juice

For the Topping

• 8 ounces cream cheese, softened
• 1/4 cup (1 3/4 ounces) sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, chilled

For the Crust

Adjust oven rack to middle position and heat oven to 325 F.