Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
• Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of the pie dish.
• Bake the crust for 8 to 10 minutes until fragrant and set. Transfer to a rack to cool completely.
• Cook the blueberry topping: In a medium saucepan, whisk 0.5 cup sugar and cornstarch, then stir in water, 1 tbsp lemon juice, and salt. Add 1.5 cups blueberries and cook over medium heat, stirring, until thick and glossy, 4 to 6 minutes.
• Remove from heat and fold in remaining 1.5 cups blueberries. Let the topping cool to room temperature, then chill while you make the filling.
• Make the lemon cream filling: Beat cream cheese on medium speed until smooth. Slowly mix in sweetened condensed milk. Add 0.5 cup lemon juice, lemon zest, sour cream, and 1 tsp vanilla; beat until creamy and silky.
• Assemble: Spread the lemon cream filling into the cooled crust. Spoon the cooled blueberry topping evenly over the filling.
• Chill the pie uncovered for 4 hours, or until set enough to slice cleanly.
• Optional whipped cream: Whip heavy cream with powdered sugar and 0.5 tsp vanilla to soft peaks and pipe or dollop over the chilled pie just before serving.
• Slice with a warm knife and serve cold.