This easy No Bake Blueberry Lemon Cream Pie is just what your summer needs! A graham cracker crust filled to the brim with a lemon cream filling, piled high with fresh blueberries and topped with a tart lemon glaze that’s bound to make your mouth water. Sensational! Love lemon and blueberry together? Make sure to try these Blueberry Lemon Cream Cheese Muffins and Lemon Blueberry Scones – breakfast has never been so delicious!
No Bake Blueberry Lemon Cream Pie
It’s hotter than blazes here in Sacramento and guess what? It’s only going to get HOTTER as the week goes on. Fortunately, we’re leaving town for a week, taking the boys to Disneyland and San Diego, and hopefully, HOPEFULLY, escaping the triple digits.
Our house is now about 15 years old and every day that it gets over 100, I’m crossing my fingers and toes all day long hoping and praying that this is NOT the day it dies. It’s a scary world I live in people.
No Bake Desserts
Fortunately, such a thing as no bake desserts exist and I am happy to let go of my baking ways and embrace a no bake summer. Starting with this cream pie.
Guys. I have said this many times before, I’m not a pie person. I’m not. It takes a really amazing pie to capture my interest and wow me. This is one such pie.
Cream Pie Filling
Cream pies are one of the most amazing desserts out there. I personally love them because they are inherently no bake. That creamy filling is usually whisked up on a stove top, sometimes in the microwave, or in the case of this pie, a mixing bowl.
If you know your way around a no-bake crust, this is the dessert summers are made for.
I’m a huge fan of all cream pies:
Basically, I’ll take them anyway I can get ’em.
For this Lemon Blueberry Pie, the cream filling of the pie is essentially a no bake lemon cheesecake filling – but way creamier thanks to a can of sweetened condensed milk. I could eat this stuff all.day.long. We’re looking at four easy ingredients here:
- cream cheese
- sweetened condensed milk
- fresh lemon juice
- zest from 2 lemons
Now that I look at that, it’s really three 🙂
It’s just a matter of beating everything together until nice and creamy – so good!
There are all manner of ways to top this cream pie. For example, fresh strawberries, blackberries or raspberries are a delightful alternative.
Today I’m topping the pie with fresh blueberries, carefully picked through, and finished off with a lemon glaze made out of frozen lemonade concentrate. Boy oh boy does it pack a tart, lemon punch that goes perfectly with the fresh blueberries and creamy center.
Seriously, I could have eaten this entire pie by myself. Fortunately, Reece and Bryce loved it too and were happy to help me polish it off…in a day. Reece and Bryce both declared this the BEST pie they have ever had.
Special Tools Needed
I sure hope you give this delicious cream pie this summer! It’s a showstopper to be sure! Super easy to make and even easier to eat…promise!
More Pies To Try
- Best Key Lime Pie
- Easy Pistachio Pie
- No Bake Lemon Pie
- The Best Coconut Cream Pie
- Pina Colada Cream Pie
How To Make Blueberry Lemon Cream Pie
Blueberry Lemon Cream Pie
Graham Cracker Crust
- 1⅓ cups graham cracker crumbs
- ¼ cup granulated sugar
- 8 tbsp butter melted
- 12 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- zest from 2 lemons
- 3 to 4 cups of fresh blueberries
- 1/3 cup frozen lemonade concentrate
- 1 tsp cornstarch
Graham Cracker Crust
- Combine the ingredients for the crust in a small bowl. Use a fork to combine.
- Press onto the bottom and up the sides of a greased (not buttered) 8 to 9.5 inch pie pan.
- Place in refrigerator while preparing the filling.
Cream Cheese Filling
- Beat cream cheese until light and fluffy.
- Gradually beat in sweetened condensed milk and beat until smooth and creamy.
- Beat in lemon juice and lemon zest until combined.
- Pour filling over graham cracker crust. Cover and refrigerate for 8 hours or overnight.
- Carefully pick through the blueberries, removing all stems and soft berries.
- In a small saucepan, bring lemonade concentrate and cornstarch to a boil over medium high heat, stirring frequently.
- Boil for 1 to 2 minutes, until the liquid is thick and clear. Let cool for 10 minutes.
- Top chilled pie with fresh blueberries and gently brush on the lemon glaze.
- Top with additional lemon zest if desired.
- Return to the refrigerator and chill until ready to serve.
Originally published June 26, 2016.
I’m on a bit of a blueberry kick right now- come join me!
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