Blueberry Lemon Cream Pie

This pie screams summer to me.  Fresh fruit, cool whip, and creamy lemon filling.  Bring it on summer, we're ready.  Per my sister in law this recipe even won 1st place in a pie contest, and who doesn't love a winner?

Blueberry Lemon Cream Pie

1 (9 inch) graham cracker crust

Blueberry Filling:
2 c. fresh blueberries
2 tbl. sugar
1/2 tbl. cornstarch
1 tbl. lemon juice
1 tbl. lemon zest

Filling:
8 oz. cream cheese, softened at room temperature
1 (14 oz) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. vanilla extract

Topping:
4 oz. Cool Whip
1 c. sliced fresh strawberries

In a saucepan combine the blueberries, sugar, cornstarch, and lemon juice.  Heat over medium heat for about 10 minutes or until it thickens (will be about the thickness of the blueberry pie filling from a jar).  When thickened pour into the graham cracker crust and set aside.

In the bowl of a stand mixer beat the cream cheese until smooth.  Add the sweetened condensed milk, lemon juice, and vanilla extract.  Pour this mixture on top of the blueberries in the crust.  Cover and refrigerate for 3 hours until the filling is set.

When ready to serve top with the cool whip and decorate the top with fresh strawberries (you can also add some blueberries if you have extra).  Serve immediately or refrigerate until serving.