Description

This creamy and refreshing 4 Ingredient No Bake Lemon Blueberry Pie comes together in just minutes without turning on the oven. With a tangy-sweet flavor and ice cream-like texture, it’s perfect for hot summer days.

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

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Instructions

1. Add lemon juice, blueberries, and condensed milk to a blender. Blend until the mixture is purple and the blueberries are just small flecks in the batter.

2. Pour the filling into the graham cracker crust. Use a spatula to smooth and even out the surface.

3. Place pie into the freezer until the filling is solid, about 1 hour. Keep pie in freezer until ready to serve.

4. If decorating, wait for the filling to set before adding toppings. Return to the freezer until serving.

Notes

The 12.5 oz measurement for condensed milk refers to volume, not weight. Most 14 oz cans (by weight) contain about 10 oz volume, so you’ll need a can and part of another.

For an ice cream-like texture, keep the pie frozen. For a softer, custard-like filling, refrigerate instead for several hours.

Best served cold and straight from the freezer on hot days.