9-12 large graham crackers, crushed into crumbs (about 1½ cups)
2 tbsp granulated sugar
6 tbsp butter, melted
1 can sweet and condensed milk
1 cup sour cream
½ cup fresh lemon juice (approx. 2 large lemons)
1 cup fresh blueberries, more for garnish
zest of the lemons (approx. 1-2 tbsp)
granulated sugar (approx. 2-3 tbsp)
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees.
If making your own crust, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until completely combined. Then press the mixture into the bottom and the sides of a pie pan. If you don’t have one, you can use a 9-inch circle cake pan or an 8×8 baking dish.
Bake crust for 5-7 minutes. If using a dark dish, only bake for 5.
While the crust is baking, zest the two lemons. Mix the zest with enough granulated sugar (2-3 tbsp) to cover the zest. Set mixture aside.
Juice the lemons and combine the sweet and condensed milk, sour cream, and lemon juice in a medium-sized bowl. Whisk until combined and creamy.
Pour mixture onto graham cracker crust. Sprinkle half of the fresh blueberries over the mixture and use a butter knife to press them down into the mixture. Sprinkle the remaining blueberries on top.
Return the pie to the oven for 10 minutes.
When the pie is done, remove and let it cool. Cover and refrigerate.
When ready to serve, mix homemade whipping cream — beat together whipping cream, powdered sugar, and vanilla until it has stiff peaks. Serve pie with a dollop of cream.
