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.
