With its graham cracker crust and lemony cream cheese filling, this blueberry dessert is as easy as pie. Plus, your kids will love making the raspberry grin.
Heat the oven to 350º. In an 8- or 9-inch pie pan, mix the graham cracker crumbs and the melted butter. Press into the bottom and up the sides of the pan. Bake for 10 minutes, then cool.
In a large mixing bowl, stir together the sour cream and confectioners' sugar with a spatula. Add the cream cheese and zest and beat with an electric mixer until smooth. Carefully spread the filling into the crust.
Heat 1/2 cup of the blueberries with the water in a saucepan over medium heat. Cook until the berries start to release their juices, about 10 minutes. Stir in the sugar and continue cooking until it dissolves and a thick, shiny syrup forms around the berries, about 2 to 3 minutes. Remove from the heat and stir in the remaining 1 1/2 cups of blueberries. Cool for 15 minutes, then spoon over the filling.
Have your child use the raspberries to make a smiley face on top of the blueberries. Chill the pie until ready to slice and serve. Serves 6.