4 Ingredient No Bake Lemon Blueberry Pie
This 4 Ingredient No Bake Lemon Blueberry Pie is the ultimate easy dessert — tangy, creamy, and bursting with fresh blueberry flavor! With just four ingredients and no oven required, it’s the perfect refreshing treat for summer picnics, holiday gatherings, or effortless family desserts. Simple to make, beautiful to serve, and guaranteed to impress!
Ingredients
- For the Crust:
- 1 pre-made graham cracker crust or homemade — see note below
- For the Lemon Filling:
- 1 can 14 oz sweetened condensed milk
- ¼ cup fresh lemon juice about 2 lemons
- For the Topping:
- 1 cup fresh or frozen blueberries
- Optional Enhancements:
- Whipped cream for garnish
- Lemon zest for extra flavor
- Pro Tip:
- For a dairy-free version use condensed coconut milk and a gluten-free crust.
Instructions
- Prepare the Crust:
- If using a pre-made crust, ensure it’s firm and even.
- For homemade, mix 1½ cups crushed cookies (like graham crackers or vanilla wafers) with 5 tablespoons melted butter. Press into a pie pan and chill for 10–15 minutes.
- Make the Lemon Filling:
- In a medium bowl, whisk together the sweetened condensed milk and fresh lemon juice until smooth and creamy.
- Taste and adjust for your preferred tartness.
- Pour the filling into the chilled crust and smooth the top evenly.
- Add the Blueberry Topping:
- Evenly spread the blueberries over the lemon layer.
- (Optional) Sprinkle lemon zest for added aroma and a pop of color.
- Chill the Pie:
- Refrigerate for at least 2 hours (ideally 3–4 hours) to let the filling set.
- When ready to serve, slice carefully with a sharp knife for clean, picture-perfect pieces.
Notes
- Always use fresh lemon juice for the best flavor.
- Pat blueberries dry to avoid excess moisture in the filling.
- Don’t overfill the crust — leave a little room at the top.
- This pie is best served chilled for a creamy texture.