Blueberry Velvet Cream Pie

1. For the Crust

Begin by preheating your oven to 325°F and adjusting the oven rack to the middle position. Place the graham cracker pieces into a food processor and process them until they are fine crumbs, which should take about 30 seconds. Add 2 tablespoons of sugar and a pinch of salt, then pulse a few times to combine everything evenly. Pour in the melted butter and pulse again until the mixture is well combined, which should take about 8 pulses.

2. Bake the Crust

Transfer the crumb mixture to a 9-inch pie plate. Using the bottom of a dry measuring cup, press the crumbs firmly and evenly into the bottom and up the sides of the pie plate. Bake the crust for 16 to 18 minutes, until it is fragrant and golden brown. Once baked, transfer the crust to a wire rack to cool completely.

3. Prepare the Filling

In a medium saucepan, whisk together ½ cup of sugar, 4 teaspoons of cornstarch, and ¼ teaspoon of salt. In a clean and dry food processor workbowl, process 2 cups of the blueberries until they are smooth, which should take about 2 minutes. Strain the blueberry puree through a fine-mesh strainer into the sugar mixture, pressing on the solids to extract as much liquid as possible and discarding the solids.

4. Cook the Filling

Whisk the puree into the sugar mixture until it is smooth, then bring the mixture to a simmer over medium heat, whisking frequently. Once it reaches a simmer, continue to cook while whisking constantly for about 1 minute longer, or until the mixture thickens and the whisk leaves a trail that slowly fills in. This constant whisking is crucial to prevent lumps and ensure a smooth texture. Remove the saucepan from the heat and whisk in 1 tablespoon of lemon juice. Reserve 2 tablespoons of the puree, then stir the remaining fresh blueberries into the remaining puree. Spread the blueberry filling evenly over the cooled crust.

5. Prepare the Topping

In a stand mixer fitted with the whisk attachment, whip the softened cream cheese, ¼ cup of sugar, and 1 teaspoon of vanilla extract on medium-high speed until the mixture is light and fluffy, which should take about 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.

6. Add Heavy Cream

With the mixer running on medium speed, slowly pour in the chilled heavy cream. Continue whipping the mixture until stiff peaks form, which should take 1 to 3 minutes. Scrape down the bowl again if necessary to make sure everything is fully incorporated.

7. Decorate the Pie

Fit a pastry bag with a closed star tip, then apply 3 stripes of the reserved blueberry puree inside the pastry bag. Fill the bag with the cream cheese topping and pipe rosettes in concentric circles over the blueberry filling, filling in any gaps with smaller stars.

8. Refrigerate the Pie

Refrigerate the pie for at least 4 hours, or up to 24 hours, to allow it to set and the flavors to meld. When you’re ready to serve, slice and enjoy the creamy, velvety layers of blueberry goodness.