No Bake Lemon Blueberry Pie – Creamy, Cool & Crowd-Pleasing

No Bake Lemon Blueberry Pie is your new go-to summer dessert when turning on the oven sounds like a bad idea and the ice cream truck just isn’t cutting it. This cool and creamy pie is one of those “wait, it’s that easy?” kind of recipes—4 ingredients, 10 minutes of prep, and absolutely zero need for baking. Whether you’re hosting a backyard BBQ, bringing dessert to a pool party, or just looking for something refreshing to sneak from the freezer when the kids go to bed, this No Bake Lemon Blueberry Pie has your back.

It’s tangy, fruity, and just the right amount of sweet, all nestled in a buttery graham cracker crust. Best part? The filling sets up in the freezer into a frozen, ice cream–like texture that tastes like a cross between lemon sherbet and blueberry cheesecake. Seriously, it’s the pie equivalent of a beach day—easygoing, bright, and just what you needed. Oh, and it’s super budget-friendly too.

Table of Contents

What is No Bake Lemon Blueberry Pie?

No Bake Lemon Blueberry Pie is basically what happens when you combine creamy condensed milk with fresh blueberries and zippy lemon juice, then pour it into a ready-made graham cracker crust. No oven required, no stove involved, and minimal mess. The citrus works its magic by thickening the condensed milk into a firm but smooth filling that’s rich and satisfying without feeling heavy. It’s the kind of dessert that doesn’t just taste good—it feels like a break.

Perfect for those long summer days when you’re juggling a million things but still want to pull off something homemade and delicious. This pie isn’t about fussy techniques or hard-to-find ingredients. It’s about tossing everything in a blender, letting the freezer do the work, and impressing your guests (or, let’s be honest, just yourself) with something that looks way more complicated than it really is. Think of it like a frozen lemonade stand met a blueberry patch and decided to make dessert together.

Reasons to Try No Bake Lemon Blueberry Pie

First off, if you’ve ever wanted to whip up a dessert in under 10 minutes and still have people begging for the recipe, No Bake Lemon Blueberry Pie is your moment. It’s wildly simple—like toddler-napping-on-the-couch kind of simple. Just four pantry and fridge-friendly ingredients. No mixers. No oven. Just blend, pour, freeze, and boom—you’re a summer dessert goddess. Second, this pie is blissfully versatile. Want it more like ice cream? Keep it in the freezer. Prefer a custard-like vibe? Let it chill in the fridge for a few hours instead. It’s basically the dessert version of sweatpants—easy, flexible, and always a good idea. Third, the flavor is a knock-out.

The tart lemon balances the sweet blueberries perfectly, and the creamy condensed milk brings it all together with a dreamy texture that feels indulgent without being too much. Oh, and did I mention it’s a total crowd-pleaser? Kids love it. Grown-ups love it. Even that neighbor who always says, “I don’t really eat sweets” will sneak a slice. If you love the lemon-blueberry combo, you’ll probably want to check out other favorites like Blueberry Lemon Heaven Dessert or Lemon Blueberry Muffin Cookies while you’re at it.

Ingredients Needed to Make No Bake Lemon Blueberry Pie

Here’s what you’ll need to make this 4-ingredient wonder:

• 5 oz (148 ml) lemon juice – fresh or bottled is fine, but fresh gives it that zingy pop.
• 1 1/4 cups (175 g) fresh blueberries – make sure they’re ripe and sweet.
• 12.5 oz (370 ml) sweetened full-fat condensed milk – that thick, syrupy canned goodness.
• 1 (9-inch) premade graham cracker crust – because easy is the name of the game.

Optional: Extra blueberries or whipped cream for topping once it’s frozen, but totally not required.

Instructions to Make No Bake Lemon Blueberry Pie – Step by Step

Step 1: Blend the Magic Together

Let’s start with the most satisfying part—blending! Grab your blender (or a good-quality food processor if that’s what you’ve got), and toss in the lemon juice, fresh blueberries, and sweetened condensed milk. No need to pre-cook or mash anything. Just dump it all in there and blend until the mixture turns a beautiful purply hue and the blueberries are broken down into little specks. This part takes about 30–60 seconds depending on your blender’s power. The lemon juice will react with the condensed milk, instantly thickening it. It’s a little science-y, but in a fun way. You’ll be left with a thick, creamy, sweet-tart batter that already smells like summer. This isn’t the time to multitask—watch that color change and feel like a kitchen wizard.

Step 2: Pour and Smooth That Filling

Next, take your store-bought graham cracker crust (because ain’t nobody got time to make one from scratch in this heat), and pour the blueberry-lemon filling right in. Use a spatula to smooth the surface out. You can swirl it into little waves if you’re feeling artsy, but honestly, even a simple flat top looks beautiful once it freezes. And that’s it. That’s the whole pie, folks. No stovetop boiling, no water baths, no worrying about cracks or soggy bottoms. Just a chilled-out dessert that knows how to keep it cool.

Step 3: Freeze Until Firm

Pop your filled pie into the freezer. Let it chill there until the filling is completely set and firm to the touch. This usually takes about an hour, but if your freezer is packed (or if your kids keep opening the door looking for popsicles), it might need a little more time. Once it’s solid, you can either serve it immediately or leave it in the freezer until you’re ready. It stores beautifully for a couple of days, which means you can totally make this ahead of time for a party. And if you’re aiming for a creamier, custard-like consistency, skip the freezer and let it sit in the fridge for several hours instead. That softer texture is perfect if you’re into a mousse-like filling. Want another no-fuss dessert to keep in your freezer? Try the Easy Chocolate Raspberry Tart for a totally different but equally simple option.

Step 4: Slice and (Optionally) Decorate

When you’re ready to serve, take the pie out of the freezer about 10 minutes beforehand to make slicing easier. Run a sharp knife under hot water if needed to cut through the firm filling. You can serve it as-is (it’s honestly gorgeous on its own), or top it with a handful of fresh blueberries, a little whipped cream, or even lemon zest for that Pinterest-worthy finish. If you’ve got leftover berries, sprinkle them on with wild abandon. Or keep it simple and rustic—there’s charm in a no-fuss finish too.

What to Serve with No Bake Lemon Blueberry Pie

This pie shines brightest when served alongside lighter summer fare. Think grilled chicken, fresh veggie salads, or a cold pasta salad like this Family Favorite Macaroni Salad. It’s also fantastic with a scoop of vanilla ice cream if you want to lean into that frozen-dessert vibe. For a fun drink pairing, try homemade lemonade or an iced herbal tea. Honestly, this pie can hold its own, but a little something bubbly or citrusy on the side brings it all together for the full summer effect.

Key Tips for Making No Bake Lemon Blueberry Pie

Use full-fat condensed milk. Skimping on the fat content here means you risk a runny or icy filling, and we’re not about that life. Fresh blueberries work best for the texture and flavor, but in a pinch, you can use thawed frozen ones—just blot them dry before blending. Want more blueberry-packed ideas? The Lemon Blueberry Loaf with Glaze is another big reader favorite. Don’t skip freezing time. Even though the filling firms up quickly, giving it at least an hour in the freezer makes slicing clean and easy. For cleaner slices, run your knife under hot water between cuts. And if you’re feeling fancy, chill your pie dish before pouring the filling in—it helps it set even faster.

Storage and Reheating Tips for No Bake Lemon Blueberry Pie

This pie lives its best life in the freezer. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn and keep it tasting fresh. It’ll last about 4–5 days, though good luck not finishing it before then. If you prefer a softer texture, you can store it in the fridge instead, but you’ll need several hours for it to fully set. Either way, this isn’t a “serve warm” kind of pie. No baking = no reheating. Just slice and enjoy cold straight from the freezer or fridge. If it’s been in the freezer overnight, let it sit on the counter for 10–15 minutes before slicing so you don’t chip a tooth. And if you’re making it ahead for a party? Decorate after it’s frozen and before serving so your toppings stay perky.

FAQs

Can I use frozen blueberries? Yes, but thaw them and pat dry first so the pie doesn’t get watery.
Can I make this dairy-free? You can try using sweetened coconut condensed milk, but it may alter the flavor and texture a bit.
How long does it take to set? About 1 hour in the freezer or 4–6 hours in the fridge.
Can I make it ahead of time? Absolutely! It holds up well in the freezer for several days.
Can I use bottled lemon juice? Yep, though fresh will give you a brighter flavor.
Can I make my own crust? Of course! But if you’re like me and it’s 90 degrees outside, store-bought works just fine.
What’s the texture like? Straight from the freezer: ice cream meets cheesecake. From the fridge: soft, mousse-like custard. Both are delicious.

Final Thoughts

No Bake Lemon Blueberry Pie is a summertime staple that checks all the boxes—easy, refreshing, low-effort, and absolutely delicious. It’s perfect for those moments when you want something sweet but not fussy, and it’s great for making ahead, feeding a crowd, or just treating yourself to a freezer slice after a long day. Whether you’re hosting, picnicking, or just craving something cold and creamy, this pie delivers every time. And if you’re into this flavor combo, don’t miss our Lemon Blueberry Delight or the adorable Blueberry Lemon Pie Bars. Happy no-baking, friends. Let’s nourish well—one creamy slice at a time.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.

Print