Imagine a dessert that’s bursting with the bright zing of lemon and the sweet juiciness of fresh blueberries, all wrapped up in a creamy, dreamy filling that requires absolutely no oven time. That’s exactly what the No-Bake Lemon Blueberry Pie Recipe delivers—a refreshing and effortless treat perfect for any season or occasion. Whether you’re new to pie-making or just after a fuss-free dessert, this recipe is your go-to for adding a citrus-kissed sweetness to your dessert table.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to making your No-Bake Lemon Blueberry Pie Recipe come alive. Each component plays a critical role, contributing vibrant flavor, luscious texture, or that signature balance of sweet and tangy that defines this pie.
- Prepared graham cracker crust (9-inch): A crunchy, buttery base that provides the perfect contrast to the creamy filling.
- Cream cheese (8 oz, softened): Adds richness and smoothness to the pie’s texture.
- Sweetened condensed milk (14 oz can): Brings natural sweetness and a luxurious creaminess without extra sugar.
- Fresh lemon juice (¼ cup): Infuses a bright, tangy punch that wakes up every bite.
- Lemon zest (1 tablespoon): Offers a fragrant citrus aroma and sharp flavor boost.
- Vanilla extract (1 teaspoon): Enhances the depth of flavor with subtle warmth and sweetness.
- Whipped topping (1 cup, plus extra for garnish): Lightens the filling to a fluffy, melt-in-your-mouth consistency.
- Fresh blueberries (1 cup, plus extra for garnish): Adds bursts of juicy sweetness and a stunning pop of color.
How to Make No-Bake Lemon Blueberry Pie Recipe
Step 1: Prepare the Cream Cheese Mixture
Start by beating the softened cream cheese in a large mixing bowl until it’s completely smooth and free of lumps. This step is crucial for a silky filling. Then, slowly add in the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract. Mix everything together until the combination is creamy, well blended, and full of delightful citrus fragrance.
Step 2: Fold in the Whipped Topping
Next, gently fold the whipped topping into the lemony cream cheese mixture. This will lighten the filling, giving it that airy texture that makes each forkful utterly irresistible. Be careful not to overmix—just enough to get a uniform consistency.
Step 3: Add Fresh Blueberries
Fold in the juicy fresh blueberries with a gentle touch so they remain whole and burst with flavor throughout the pie. These berries provide a delightful contrast of texture and sweetness that’s central to this recipe.
Step 4: Assemble and Chill
Pour the luscious filling into your prepared graham cracker crust, smoothing the top with a spatula for an even finish. Pop the pie into the refrigerator for at least 4 hours, allowing it to set fully. This patience rewards you with a perfectly chilled and firm pie that holds its shape when sliced.
How to Serve No-Bake Lemon Blueberry Pie Recipe
Garnishes
Before serving, add extra whipped topping and scatter some fresh blueberries over the pie’s surface. This not only adds visual flair but also enhances the pie’s creamy and fruity appeal with fresh bursts in every bite.
Side Dishes
This pie pairs wonderfully with a simple cup of hot tea or coffee, which complements the tanginess of the lemon. For a more indulgent touch, serve alongside vanilla bean ice cream or a dollop of mascarpone cheese to balance the citrus sharpness.
Creative Ways to Present
For a fun twist, serve the No-Bake Lemon Blueberry Pie Recipe in individual clear glass cups layered with crushed graham crackers and blueberries. Another delightful idea is to sprinkle a little toasted coconut or chopped pistachios on top for an extra texture and nutty flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered tightly in the refrigerator for up to 3 days. Keeping it chilled ensures the filling retains its creamy texture and the crust stays crisp, so every slice remains just as delicious as when first made.
Freezing
You can freeze the pie for up to one month by wrapping it securely in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving to maintain the perfect consistency and flavor.
Reheating
Since this is a no-bake, chilled dessert, it’s best enjoyed cold. Avoid reheating to preserve the fresh, tangy flavors and creamy texture that make this pie special.
FAQs
Can I use frozen blueberries for this No-Bake Lemon Blueberry Pie Recipe?
Absolutely! Just make sure to thaw and drain the blueberries well before folding them into the filling to avoid adding extra moisture to the pie.
How can I make the lemon flavor more intense?
For an extra citrus kick, add more lemon zest or a splash of lemon extract. Just be cautious not to overpower the delicate balance of flavors.
Is it possible to make this pie vegan?
To make a vegan version, substitute the cream cheese and sweetened condensed milk with their plant-based alternatives, and use coconut whipped cream instead of regular whipped topping.
Can I prepare this pie the day before serving?
Yes, preparing the pie a day ahead is ideal. It gives the filling plenty of time to set and develop its flavors beautifully.
What type of crust works best for this pie?
A classic graham cracker crust is perfect for this recipe due to its sweet, slightly crunchy texture that contrasts nicely with the creamy filling.
Final Thoughts
If you’re searching for a simple yet stunning dessert to wow your friends and family, the No-Bake Lemon Blueberry Pie Recipe is an absolute winner. It’s fresh, flavorful, and requires minimal effort—perfect for those busy days when you want something special without the fuss. Give this pie a try and watch it become a beloved favorite in your dessert rotation!
Print
No-Bake Lemon Blueberry Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes (plus at least 4 hours chilling time)
- Yield: 8 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Lemon Blueberry dessert combines a creamy, tangy lemon filling with fresh blueberries on a classic graham cracker crust. Perfect for a refreshing summer treat, this easy-to-make pie requires no oven and is ready after chilling. It’s light, flavorful, and adorned with whipped topping for an extra touch of indulgence.
Ingredients
Crust
- 1 prepared graham cracker crust (9-inch)
Filling
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup whipped topping (plus more for garnish)
- 1 cup fresh blueberries (plus extra for garnish)
Instructions
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain for a silky filling.
- Mix Filling Ingredients: Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese. Mix thoroughly until the mixture is fully combined and has a creamy consistency.
- Fold in Whipped Topping: Gently fold in the whipped topping with a spatula until the mixture is smooth and light, maintaining the airy texture.
- Add Blueberries: Carefully fold in the fresh blueberries to distribute them evenly without crushing, preserving their shape and freshness.
- Assemble Pie: Pour the filling mixture into the prepared graham cracker crust. Smooth the top with a spatula for an even layer.
- Chill: Refrigerate the assembled pie for at least 4 hours or until the filling is fully set and firm.
- Garnish and Serve: Before serving, garnish the pie with additional whipped topping and fresh blueberries if desired for an attractive presentation and extra flavor.
Notes
- For a brighter citrus flavor, add more lemon zest or a splash of lemon extract to the filling.
- Frozen blueberries can be used if fresh are unavailable; thaw and drain them well before folding into the mixture.
- Serve this pie chilled for the best texture and flavor.
