No-Bake Lemon Blueberry Pie (Only 4 Ingredients!)

There’s something truly magical about summer desserts — light, fruity, and refreshingly sweet. Growing up, I always associated the start of summer with afternoons spent picking blueberries under the warm sun and the scent of fresh lemons wafting through the kitchen. That’s why this No-Bake Lemon Blueberry Pie feels like a hug from the past. It’s the kind of dessert that captures the spirit of sunny days and carefree evenings, where family and friends gather around the table for a slice (or two) of something homemade and delicious.

This pie holds a special place in my heart because it reminds me of simpler times. My grandmother used to whip up a version of this pie when the weather got too hot to even think about turning on the oven. She taught me that the best recipes are often the simplest ones — and that’s exactly what this no-bake pie is: simple, nostalgic, and absolutely irresistible. Whether you’re making it for a casual backyard get-together, a family celebration, or just a quiet weekend treat, this pie is guaranteed to bring smiles all around.

Why You’ll Love This Recipe:

• Quick and easy: Only 4 ingredients and no baking involved.
• Refreshing: Bursting with vibrant lemon and blueberry flavors.
• Perfect for summer: Light, chilled, and no need to heat up the kitchen.
• Crowd-pleaser: It’s as beautiful to look at as it is delicious to eat.

INGREDIENTS YOU’LL NEED:

• 1 (6 oz) ready-to-use graham cracker pie crust
• 1 (21 oz) can blueberry pie filling
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup lemon juice (freshly squeezed if possible)

HOW TO MAKE No-Bake Lemon Blueberry Pie:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Create the Lemon Filling Start by grabbing a large mixing bowl. Pour in the sweetened condensed milk and the freshly squeezed lemon juice. As you stir them together, you’ll notice the mixture begins to thicken almost magically — it’s a little culinary trick that never stops amazing me. The lemon juice reacts with the milk, creating a luscious, creamy base without any need for heat.

Step 2: Assemble the Pie Base Pour that velvety lemon filling directly into the graham cracker crust. Smooth it out with a spatula so it’s nice and even. This is where the magic really starts to happen — the pie already looks so inviting even before the next layer.

Step 3: Add the Blueberry Topping Now for the crowning glory: the blueberry pie filling. Gently spoon it over the lemon layer, spreading it out carefully so it covers the surface in a thick, glossy blanket of blueberries. The contrast between the bright yellow lemon base and the deep purple blueberries is simply gorgeous.

Step 4: Chill Place the pie in the refrigerator for at least 2 hours, or until it is completely set. I usually make this pie in the morning so it’s perfectly chilled and ready by dinnertime. Those few hours of waiting are totally worth it — trust me.

Step 5: Serve and Enjoy Once chilled, slice and serve. Each bite delivers a perfect balance of tart lemon creaminess and sweet, juicy blueberries, all hugged by that buttery graham cracker crust. Pure summer bliss!

HELPFUL TIPS:

• Use fresh lemon juice: It makes a world of difference in flavor compared to bottled.
• Chill thoroughly: Make sure the pie is fully set before slicing to get clean, beautiful pieces.
• Customize it: Add a little zest of lemon over the top before serving for an extra burst of citrus.
• Make ahead: This pie is actually even better if made a day in advance, letting the flavors meld together overnight.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes (including chilling)
• Yield: 8 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

NOTES:

• If you prefer a homemade graham cracker crust, you can easily make one by mixing crushed graham crackers with melted butter and a bit of sugar, then pressing it into a pie dish.
• Feel free to swap the blueberry pie filling for another fruit filling you love — cherry and lemon also pair beautifully!

NUTRITIONAL INFORMATION:

(Per Slice Estimate)

• Calories: 330
• Fat: 10g
• Carbohydrates: 54g
• Sugar: 35g
• Protein: 5g

FREQUENTLY ASKED QUESTIONS:

Can I use a homemade blueberry filling?
Absolutely! If you have fresh blueberries on hand and a little extra time, homemade filling would be divine here.

Can I make this pie gluten-free?
Yes! Simply use a gluten-free graham cracker crust or make your own with gluten-free graham crackers.

How long will this pie keep?
Stored properly in the refrigerator, it will stay fresh for up to 3 days.

Can I freeze the pie?
You can freeze it, but the texture might change slightly once thawed. For best results, enjoy it fresh from the fridge.

STORAGE INSTRUCTIONS:

Cover the pie tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days. For best texture and flavor, enjoy within the first two days.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• No Bake Strawberry Jello Lasagna
• Blueberry Buttermilk Pancake Casserole
• Blueberry Streusel Coffee Cake
• Mini Pecan Pies

CONCLUSION

This No-Bake Lemon Blueberry Pie is the perfect reminder that sometimes, the simplest recipes are the ones that bring the most joy. With just a few ingredients and a little patience for chilling, you can create a dessert that’s every bit as special as a homemade cake — without ever turning on the oven. Whether you’re celebrating a special occasion or just want to add a little sweetness to your week, this pie promises to deliver a burst of summer flavor in every single bite. So go ahead — whip it up, share it with your loved ones, and savor every refreshing, lemony, blueberry-packed forkful.

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