No Bake Lemon Blueberry Pie Recipe
Introduction
This No Bake Lemon Blueberry Pie is a refreshing and tangy dessert perfect for warm days. Combining zesty lemon juice with sweet blueberries and a creamy condensed milk filling, it’s easy to prepare and requires no oven.
Ingredients
- 5 oz (148 ml) lemon juice
- 1 1/4 cups (175 g) fresh blueberries
- 12.5 oz (370 ml) sweetened full fat condensed milk
- 1 (9-inch) premade graham cracker crust
Instructions
- Step 1: Add lemon juice, blueberries, and condensed milk to a blender. Blend until the mixture turns purple and the blueberries are broken down into small flecks within the batter.
- Step 2: Pour the filling into the premade graham cracker crust. Use a spatula to smooth and even out the surface. Place the pie in the freezer until the filling is solid, about one hour. Keep the pie frozen until ready to serve. If decorating, wait for the filling to set before adding toppings, then return the pie to the freezer.
Tips & Variations
- Use frozen blueberries if fresh are not available, but thaw and drain excess liquid before blending to avoid a watery filling.
- Add a teaspoon of lemon zest for extra citrus flavor.
- Top with whipped cream or fresh berries before serving for an elegant touch.
Storage
Store the pie in the freezer covered tightly with plastic wrap or an airtight container. It will keep well for up to 1 week. To serve, allow the pie to thaw in the refrigerator for about 15-20 minutes to soften slightly, then slice and enjoy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a homemade graham cracker crust?
Yes, a homemade graham cracker crust works well if you prefer. Just ensure it is fully cooled before adding the filling.
Is it possible to make this pie without a blender?
While a blender gives the smoothest texture, you can mash the blueberries and mix thoroughly with lemon juice and condensed milk by hand for a chunkier filling.
PrintNo Bake Lemon Blueberry Pie Recipe
A refreshing and simple No Bake Lemon Blueberry Pie featuring a creamy lemon and blueberry filling set in a crunchy premade graham cracker crust. This no-bake dessert blends tangy lemon juice, fresh blueberries, and sweetened condensed milk for a perfect balance of flavors, perfect for warm days or quick sweet treats.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 5 oz (148 ml) lemon juice
- 1 1/4 cups (175 g) fresh blueberries
- 12.5 oz (370 ml) sweetened full fat condensed milk
Crust
- 1 (9-inch) premade graham cracker crust
Instructions
- Prepare the filling: Add the lemon juice, fresh blueberries, and sweetened condensed milk into a blender. Blend the mixture until it turns a uniform purple shade and the blueberries are finely blended into small flecks within the batter.
- Assemble the pie: Pour the blended filling into the premade graham cracker crust. Use a spatula to smooth and level the surface of the filling evenly in the crust.
- Freeze the pie: Place the pie in the freezer for about one hour or until the filling solidifies completely. Keep the pie frozen until ready to serve to maintain its texture and flavor.
- Optional decoration: Once the filling is set, decorate the pie as desired, then return it to the freezer until serving time.
Notes
- Use full-fat sweetened condensed milk for the creamiest texture and best flavor.
- The pie must be kept frozen until serving to maintain firmness since it is a no-bake dessert.
- Fresh blueberries can be substituted with frozen if fresh are not available, but thaw and drain excess liquid before blending.
- If desired, garnish with fresh blueberries or lemon zest before serving for an attractive presentation.
Keywords: no bake lemon pie, blueberry pie, no bake dessert, summer pie, easy pie recipe, condensed milk pie
