Description
A luscious layered dessert featuring a crunchy brown sugar pecan crust, smooth lemon cream cheese filling, and fresh blueberry topping. The perfect balance of sweet, tangy, and nutty flavors in every bite.
Ingredients
Scale
- Brown Sugar Pecan Crust
- 1 ½ cups light brown sugar
- ½ cup all-purpose flour
- 1 ½ cups chopped pecans
- ½ cup butter, melted
- Cream Cheese Lemon Filling
- 5 ounce evaporated milk
- 3.4 ounce instant lemon pudding
- 2 packages (8 ounce each) cream cheese
- ¾ cup frozen lemonade concentrate
- Blueberry Topping
- 1 ½ cups fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Prepare the Baking Dish: Preheat the oven to 350°F (175°C) and lightly spray an 8×8, 7×11, or 9×9 baking dish with non-stick cooking spray. This preparation ensures your dessert won’t stick to the pan and allows for easy serving later. Set the prepared dish aside while you make the crust.
- Make the Brown Sugar Pecan Crust: In a medium bowl, combine the brown sugar, all-purpose flour, chopped pecans, and melted butter. Stir thoroughly until all ingredients are well incorporated and you have a crumbly mixture. The melted butter will help bind the ingredients together while adding richness to the crust.
- Form and Bake the Crust: Spread the brown sugar pecan mixture evenly in the prepared baking dish, pressing firmly to create a solid base. Use the back of a measuring cup or your fingers to ensure the crust is compact and even throughout. Bake for 15 minutes until slightly set. Remove from the oven and let cool completely before adding the filling.
- Prepare the Pudding Base: In a small mixing bowl, combine evaporated milk and instant lemon pudding mix. Beat on medium speed for 2 minutes until well blended. The mixture will be very thick, which helps create the stable base for the cream cheese filling. Set aside.
- Make the Cream Cheese Filling: In a medium bowl, beat cream cheese until light and fluffy, about 3 minutes. This process incorporates air into the cream cheese, creating a lighter texture. Gradually beat in the lemonade concentrate until smooth. Then slowly incorporate the pudding mixture, blending until completely combined and no streaks remain.
- Add the Filling: Spoon the cream cheese lemon mixture onto the completely cooled brown sugar pecan crust. Use a spatula to spread it evenly, creating a smooth surface for the blueberry topping.
- Prepare the Blueberry Topping: In a medium saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Stir constantly as the mixture heats. Continue cooking until the blueberries start to burst and the sauce thickens, about 5-7 minutes. The cornstarch will help thicken the sauce as it cooks, creating a glossy, spreadable topping.
- Add the Topping: Allow the blueberry mixture to cool completely before spreading it evenly over the lemon filling. Cooling prevents the heat from melting the cream cheese layer underneath.
- Refrigerate: Cover the dessert and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows all the layers to set properly and the flavors to meld together.
Notes
- For best results, allow the dessert to sit at room temperature for about 10 minutes before serving. This brings out the full flavor of the cream cheese filling. If fresh blueberries aren’t available, frozen can be substituted – no need to thaw them first. For a shortcut version, you can use a pre-made graham cracker crust, though the pecan crust adds a unique flavor. This dessert can be made up to two days in advance and stored covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 55 minutes (including chilling time)
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg