If you are looking for a delightful dessert that captures the fresh zest of citrus combined with the sweet burst of berries, you simply must try this No-Bake Lemon Blueberry Pie Recipe. This pie is a heavenly balance of creamy lemon filling nestled in a buttery graham cracker crust, topped with luscious blueberry compote, all made without ever turning on your oven. It’s the perfect treat for sunny days, effortless to whip up, and sure to impress anyone who takes a bite.
Ingredients You’ll Need
The beauty of this No-Bake Lemon Blueberry Pie Recipe lies in its simplicity. Each ingredient plays a crucial role—from the creamy tang of cream cheese to the bright punch of lemon juice, and the juicy sweetness of blueberries—to create a symphony of flavors and textures that are both refreshing and indulgent.
- Graham cracker crust: A 9-inch crust provides the perfect crunchy base to hold the luscious filling without overpowering it.
- Cream cheese (8 oz, softened): Adds a smooth, creamy texture that balances the tartness of the lemon.
- Sweetened condensed milk (14 oz): Brings sweetness and richness to the filling, helping it set without baking.
- Fresh lemon juice (½ cup): The star of the show, delivering vibrant citrus flavor that makes the pie irresistibly refreshing.
- Lemon zest (1 tablespoon): Intensifies the lemon aroma and adds a subtle texture contrast.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, inviting note.
- Fresh or frozen blueberries (1½ cups): Brings natural sweetness and beautiful color to the topping.
- Sugar (2 tablespoons): Enhances the blueberry topping’s sweetness without overpowering the natural fruit flavor.
- Cornstarch (1 tablespoon): Thickens the blueberry compote to create a glossy, luscious topping.
- Water (2 tablespoons): Helps the cornstarch dissolve and the blueberries soften evenly during cooking.
- Whipped cream and extra lemon zest (optional): Perfect finishing touches that elevate the pie’s presentation and flavor.
How to Make No-Bake Lemon Blueberry Pie Recipe
Step 1: Prepare the Lemon Filling
Start by beating the softened cream cheese in a mixing bowl until it’s irresistibly smooth and creamy. Next, add sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Beat everything together until fully combined and luxuriously creamy. This mixture is your tangy, velvety filling that will soon transform your pie into a refreshing delight.
Step 2: Fill the Crust
Pour the luscious lemon mixture into your graham cracker crust. Use a spatula to gently smooth the top, ensuring an even layer that will set perfectly in the fridge. This quick step sets the foundation for a pie that is as beautiful as it is delicious.
Step 3: Make the Blueberry Topping
In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, and water. Cook this mixture for about 5 to 7 minutes, stirring frequently, until it thickens and the blueberries start bursting, releasing their deep, sweet juices. Once thickened, remove from heat and let it cool to room temperature before topping your pie.
Step 4: Assemble and Chill
Spread the cooled blueberry topping evenly over the lemon filling, creating a stunning two-layer effect. Refrigerate the assembled pie for at least 4 hours, or until the lemon filling is fully set. This step is key to achieving that perfect, sliceable texture without baking.
Step 5: Garnish and Serve
Right before serving, add a dollop of whipped cream and a sprinkle of fresh lemon zest on top for that extra pop of flavor and elegance. Your No-Bake Lemon Blueberry Pie Recipe is now ready to enjoy!
How to Serve No-Bake Lemon Blueberry Pie Recipe
Garnishes
Garnishing takes this pie from delicious to dazzling. Fresh whipped cream adds a creamy softness that contrasts beautifully with the tangy lemon and sweet blueberries. A scattering of lemon zest on top not only enriches the aroma but also adds a splash of vibrant color that makes every slice picture perfect.
Side Dishes
This pie pairs wonderfully with simple accompaniments like a cup of freshly brewed herbal tea or a scoop of vanilla bean ice cream. These sides enhance the pie’s flavors without stealing the spotlight, creating a balanced and refreshing dessert experience.
Creative Ways to Present
For a charming twist, serve the pie in individual clear glasses layering filling and topping separately for a visually stunning parfait style. Alternatively, add a few fresh whole blueberries and small edible flowers on top for an elegant presentation that’s sure to impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be tightly covered with plastic wrap or stored in an airtight container and refrigerated. It will stay fresh and flavorful for up to 2 days, making it perfect for prepping ahead or enjoying the next day.
Freezing
While this pie is best enjoyed fresh, you can freeze individual slices wrapped securely in plastic wrap and then in foil. Frozen slices keep well for up to 1 month. Thaw overnight in the refrigerator before serving to maintain the creamy texture.
Reheating
This No-Bake Lemon Blueberry Pie Recipe is designed to be served chilled, so reheating is unnecessary and not recommended. Keep it cool to preserve that refreshing, creamy consistency we all love.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work wonderfully in this recipe and there’s no need to thaw them before cooking—they’ll soften perfectly during the topping preparation.
Is this pie gluten-free?
It can be, if you opt for a gluten-free graham cracker crust. The filling and topping ingredients themselves contain no gluten.
How long does it take for the pie to set?
The pie should chill in the refrigerator for at least 4 hours to ensure the lemon filling firms up nicely and is easy to slice.
Can I make this pie ahead of time?
Yes! This No-Bake Lemon Blueberry Pie Recipe is fantastic for making up to 2 days in advance. Just keep it covered in the fridge until ready to serve.
What can I substitute for cream cheese?
You could try mascarpone for a richer taste or a dairy-free cream cheese alternative if you prefer. Just make sure it’s softened before mixing for the best texture.
Final Thoughts
I can’t recommend this No-Bake Lemon Blueberry Pie Recipe enough for those sunny days when you want something fresh, fruity, and fuss-free. It’s a dessert that feels light yet indulgent, looks stunning with minimal effort, and tastes like a slice of sunshine. Give it a try—you might just find your new favorite pie to share with loved ones over warm conversations and happy gatherings!
Print
No-Bake Lemon Blueberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake lemon blueberry pie is a light, refreshing dessert bursting with bright citrus flavor and juicy blueberries. Featuring a buttery graham cracker crust, creamy lemon filling, and sweet blueberry topping, it’s perfect for spring and summer gatherings and requires no oven, making it easy and delicious.
Ingredients
Crust
- 1 9-inch graham cracker crust (store-bought or homemade)
Filling
- 8 oz cream cheese (softened)
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Topping
- 1½ cups fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish (optional)
- Whipped cream
- Extra lemon zest
Instructions
- Prepare the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Beat all ingredients together until fully combined and creamy.
- Assemble the pie: Pour the lemon filling into the prepared graham cracker crust, smoothing the top evenly with a spatula or the back of a spoon.
- Make the blueberry topping: In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, and water. Cook the mixture for 5 to 7 minutes, stirring frequently, until it thickens and the blueberries start to burst.
- Cool and add topping: Allow the blueberry mixture to cool to room temperature, then spoon it evenly over the lemon filling in the crust.
- Chill the pie: Refrigerate the assembled pie for at least 4 hours, or until set and firm.
- Garnish and serve: Before serving, top with whipped cream and sprinkle extra lemon zest over the pie, if desired.
Notes
- Frozen blueberries can be used if fresh are not available; no need to thaw before cooking.
- The pie can be made up to 2 days in advance and stored covered in the refrigerator.
- For a gluten-free version, use a gluten-free graham cracker crust.
