Mini Blueberry Lemon Cream Pies
Experience the blissful harmony of sweet blueberries and zesty lemon in these delightful Mini Blueberry Lemon Cream Pies. Perfect for any occasion, these bite-sized treats feature a buttery graham cracker crust filled with luscious blueberry sauce and topped with airy whipped cream. Whether you’re hosting a summer gathering or simply indulging on a cozy afternoon, these mini pies are sure to impress and satisfy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 cups fresh blueberries
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup granulated sugar (adjust to taste)
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until well combined. Press this mixture into muffin tins lined with paper cups to form crusts.
- Bake the crusts for 8–10 minutes until golden brown. Let them cool completely.
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the blueberries burst and create a sauce (about 5–7 minutes).
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form (about 3–5 minutes).
- Spoon the blueberry mixture into each cooled crust and top with whipped cream. Chill for at least one hour before serving.
Nutrition
- Serving Size: 1 mini pie (60g)
- Calories: 250
- Sugar: 15g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For added flair, garnish with an extra blueberry or lemon zest. - Substitute blueberries with raspberries or strawberries for a twist. - Store leftovers in an airtight container in the fridge for up to three days.