2 - 8ozpackages cream cheesefull fat (softened at room temperature)
1container of sweetened condensed milkI used sweetened condensed coconut milk
1tspvanilla
1tsplemon extractor up to ⅛ cup lemon juice
zest of 1 lemon
1-3Tbspsugargranulated or powdered
2cupswhipped cream
Blueberry Topping:
1cupblueberrieshalf fresh and half frozen
1Tbspgranulated sugar
1tsplemon juice
extra water for adjusting consistency
1pre-made graham cracker pie crust.I used a GF one, but that was just personal preference
Instructions
Using a mixer, whip the cream cheese and condensed milk together until light and fluffy. Add the vanilla, lemon extract or fresh lemon juice and lemon zest. Hold off on adding all the sugar, the sweetened condensed milk is pretty sweet, and extra sugar should only be used to taste.
Next, if using a stand mixer, remove bowl from stand and carefully fold in whipped cream. This adds air to the mixture so it's light. Spoon mixture into your pie shell and freeze. While waiting for the pie to freeze, make the topping.
Add blueberries, remaining tblsp of sugar and 1 tsp of lemon juice to a sauce pan. Bring to a simmer, stirring frequently. If opting to use only fresh blueberries, you will need to crush some to release their juices; however, if using a combination of fresh and frozen, the juices should release easily into the sauce.
Once the juices have released from the berriesand produce a uniformly deep, purple color, take off the stove and cool.
Remove pie from the freezer and allow it to sit on the counter for a couple of minutes. The pie is meant to be served frozen, however, it may need to soften a bit in order to slice it. Get a slice, add the fruit topping, and enjoy!