This dessert features a delicious graham cracker crust filled with a creamy lemon filling topped with a vibrant berry compote. The crust is baked until golden, while the filling combines heavy cream and cream cheese with lemon zest and juice. The berry sauce is made with fresh blueberries and strawberries, creating a refreshing contrast. Chill the pie for three hours for the best flavor.
1: Preheat oven to 350 degrees F.
2: In a small bowl, combine graham cracker crumbs and sugar; mix well.
3: Add melted butter and mix until well blended.
4: Press mixture into a 9-inch pie pan and bake for 9 minutes. Cool completely.
5: For the filling, beat heavy cream until stiff peaks form.
6: Add cream cheese, sugar, lemon zest, lemon juice, salt, and vanilla; beat until smooth.
7: For the sauce, combine blueberries, hulled cut strawberries, water, sugar, cornstarch, lemon juice, and vanilla in a medium saucepan.
8: Over medium heat, bring to a boil while stirring constantly until thickened (about 10 minutes). Cool completely.
9: Pour the cream filling into the cooled graham cracker crust and spread evenly.
10: Spoon the berry compote over the filling and chill for about 3 hours before serving.
