Glowtini’s Lemon Blueberry Cream Pie


Just a recipe today.

You know what they say. Life is uncertain. Eat dessert first.

This is especially true with today’s recipe!

Featured Recipe        Glowtini’s Lemon Blueberry Cream Pie

I should not say, ‘just’.

Today I have another fantabulous marvelous recipe from my very good Twitter friend and beautiful Sister, Glowtini, who lives in Thailand.

It is a no bake, quick and easy pie to make.

Some of you may remember Glowtini’s Salad from a year or so ago.

Well, Glow is still up to her favorite old and delightful ‘trick’ of teasing her Twitter followers with the most luscious, delicious, and mouth watering pictures of food she can find. And we love her for it.

Recently she shared these luscious pictures.



Well, my heart just went pitter-patter!!! And I was drooling too.  I just had to make and eat this. I could pretty much tell all of the ingredients (except the lemon juice) in this dish and pretty much could figure out how to make it. I ran my guesses by Glowtini and she confirmed that I had figured it out.

So today I made this no bake. However, I added the secret ingredient in the title – Lemon.

It is even more delicious than  it looks.

This is what you will need for one pie:

1 – 14 ounce can condensed milk:

6-8 ounces condensed milk for filling

1-2 tablespoons condensed milk for the crust *

1 – 8 ounce package cheese

1 teaspoon vanilla extract

¼  cup freshly lemon juice (1 large)

1 – 21 ounce can blueberry pie filling

1 graham cracker crust


*  Use your eyes to see how much milk you will need. I started with a few drops and added more till I got the crème filling to the consistency I wanted.  You don’t want it too runny nor too stiff.  Keep in mind too, it will jell after two hours in the fridge too. You will have left over condensed milk.

Here is what you do:

Soften cream cheese and place in a bowl

Beat until fluffy. I do this by hand. You can use an electric mixture if you wish.


Add the milk slowly while beating.


Add the lemon juice and vanilla and beat until well mixed.


Place in the fridge and chill about 2 hours before filling the pie.


NOTE ON THE GRAHAM CRACKER PIE CRUST:  You can put the crème cheese filling right into the graham cracker pie crust as is. However, I wanted to make mine like Glowtini’s first picture to us [See first picture in this post above.] That looks like the graham cracker crust has been removed from the pie pan. So all I did was crumble the pie crust in a bowl and add a tablespoon or two of the condensed milk,  to bind it and then mixed it together with my fingers.  Then I spread it out on a plate and let it sit to dry out  a bit and  them continued with the recipe.

Remove the crème filing from the fridge and place in or on the pie crust.  I got a little ahead of myself….I started to add the blueberries before I took picture of this step.


Spoon the blueberry pie filling over the crème filling and spread evenly.


NOTE: If the pie filing is runny you may want to strain it first.



Eat and enjoy.

Bon appétit!!!

1 – 14 ounce can condensed milk      $2.00

1 – 8 ounce package cheese             $1.50

1 teaspoon vanilla extract                 $0.42

¼ cup freshly lemon juice                $0.69

1 – 21 oz can blueberry pie filling      $2.00

1 graham cracker crust                     $2.99

Total cost = $10.29

Cost per slice (6) = $1.72

Quote of the Day

Let us be grateful to people who make us happy, they are the charming gardeners who make our souls blossom.

Marcel Proust


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7 comments to Glowtini’s Lemon Blueberry Cream Pie

  • Glowtini

    😀 😀 I’m very pleased that you chose this recipe to make it. Great chef can do a wonderful dish just from looking at the picture!:) 🙂 I wish I could have a chance to taste it too.
    Thank you for making me feel very happy to see the dessert I love here. #Hugss

    • Roberta

      Thank you Glowtini. You inspire me with your pictures and love of food. Thank you for being a part of my life. You grace my life with your love. 🙂

  • I haven’t chatted with Glowtini in ages but I remember how sweet she is. She’s got a good eye for food and some of her photos of Thailand are breathtaking.

    This pie sort of takes my breath away too. I like the idea of dessert first. 🙂

  • Glowtini

    😀 😀 Miss you, Maureen. Thank you for your thoughtfulness and sweet words. 😀 😀

  • You speak the truth. It is better to eat dessert first. I have a sweets rule, eat my dessert in the morning. Happy. Satisfied. All done. Studies have born this out. We metabolize our sugars better in the morning.
    Unfortunately I don’t like anything cheese-cakey. It’s really sad. My mom makes amazing cheesecakes, that’s how she hooked my dad. I just don’t like them. It’s a tragedy, isn’t it.

    • Roberta

      Interesting enough, I do not much like cheese cakes either. However, this is not a cheese cake. Due to the amount of liquids added to the creme cheese it has more of a pudding consistency and taste.

      I love your eat dessert for breakfast idea. Makes good sense to me. Gives new meaning to the old saying, life is short eat dessert first! Amen and Hallelujah!!!!!