Description

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.

Ingredients

Scale

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)

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!

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!