This creamy lemon blueberry pie is just 4 ingredients and doesn’t require any baking or cooking. It is very easy to make. It’s a refreshing dessert that is great to serve at any upcoming gatherings.
This dessert combines two of my favorite flavors. It is also perfect for summer because it is a cool, creamy, and refreshing dessert.
Ingredients
- Lemons
- Blueberries
- Condensed Milk
- Graham Cracker Crust
Lemons: The pie filling features fresh lemon juice. Lemon juice adds some refreshing zesty flavor to the filling and also helps the filling set.
Blueberries: I used fresh blueberries to make this filling. Instead of whole blueberries for the filling, the blueberries are blended in for a very creamy filling.
Condensed milk: The filling is made with sweetened full fat condensed milk. The condensed milk is the base for this filling and when mixed with the blueberries and lemon juice, it creates a creamy custard-like filling.
Graham Cracker Crust: The pie filling is added to a premade graham cracker crust. You can also make your own graham cracker crust but I like using premade ones to save time.
How to Make No Bake Lemon Blueberry Pie
The blueberries, lemon juice and condensed milk are blended together in a blender until the mixture is purple and the blueberries become small specks. The filling is then poured into the crust. The pie is then placed into the freezer until set. I like serving the pie straight from the freezer because the filling is cool and creamy, almost like ice cream.
If you prefer a filling consistency more like my 2 Ingredient No Bake Lemon Pie, simply keep the pie in the fridge until ready to serve. The filling will be more like a custard.
More No Bake Pie Recipes
4 Ingredient No Bake Lemon Blueberry Pie
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 see note
- 1 (9-inch) premade graham cracker crust
Instructions
- 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.
- Pour the filling into the graham cracker crust. Use a spatula to smooth and even out the surface. Place pie into freezer until the filling is solid. This can take about an hour. Keep pie in freezer until ready to serve. If you want to decorate the pie, wait for the filling to set and then decorate. Then place pie back into the freezer until it is ready to serve.
Notes
- 12.5 oz for the condensed milk is the volume, not weight. Condensed milk is usually sold in 14 oz (weight) cans, so please don't be confused. One can of condensed milk holds about 10 oz (volume) of liquid. You will actually need 1 full can and part of another can for this recipe.
- This filling will have an ice cream like texture.
- If you prefer a softer, custard texture, put the pie in the fridge to set instead of the freezer. This will take several hours.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Great recipes. Easy and budget worthy.
Thank you so much! Glad you are loving the recipes!
Already ga
How long will this pie keep in the freezer?
We haven’t stored it long term in the freezer, but it should keep well for up to month.
i’ve just tried this pie for the first time and i really didn’t know what to expect, but i loved it!! the recipe is easy to put together and the filling is perfectly sweet and tart! i tried to keep it in the fridge a little longer than overnight, and sadly it didn’t hold quite well, so i’d say it definitely works better in the freezer! thanks for that wonderful recipe, i’ve saved it so i’ll definitely try it again!! 😀
We’re so glad you loved it!
I measured juice carefully but final product came out way too tart and juice masked the flavor of the blueberries. Will have to cut juice back if I ever make this again.
We were trying to create a lemon and blueberry flavored cake and found this was a good balance of both flavors. You also can’t reduce the lemon juice too much because the pie won’t set. WBut if this is too tart for you you might like to try our Blueberry Yogurt Cake instead. It’s a baked cake, but easy to make with a very creamy texture.
I loved this very easy recipe but like another person’s comment I would have preferred more Blueberry flavor and less lemon tartness. Wondering would it still set up if I substituted half of the lemon juice with blueberry juice
As long as the blueberry juice is the same consistency as the lemon juice it should be fine.
I cannot have lemon juice. Is there something I can substitute for the lemon juice?
There needs to be something acidic for the pie to set so it will also work with lime juice, but you may not like the flavor combination as much
The best pie I have never baked. Everyone who I gave a slice to raved about it. Even though I didn’t read the “see note”. Trying again tonight following the directions using the called for amount of condensed milk. My advice, always read see note before making! Question, can you use lemon or lime juice from a bottle?
Wow I’m so glad you enjoyed it so much! I haven’t tested it with bottled lemon juice or lime juice. I’m not sure if the preservatives used in the bottle version might interfere with the pie setting. But if you try it, please let me know.
Fantastic! I made my own crust with graham crackers, butter, sugar and vanilla.
The pie was a hit!
I’m so glad the pie worked out well!
I followed the recipe for my first attempt at this pie. Fairly easy, tasty results. However, we felt the recipe was unnecessarily complicated – one 14 oz can of sweetened condensed milk and one pint of blueberries would work just fine. The additional bit of s.c.m. ended up making more filling than would fit in the crust; we did also add more blueberries than 1 1/4 cups (the rest of the pint) to achieve the best blue color! Served straight from the freezer, the pie had a nice flavor. Left in the fridge after, there was lots of blueberry juice swimming around.
Hi there, I’m glad the recipe worked out. I found that only using 1 can of condensed milk and blueberries wasn’t enough filling to reach the top. It’s definitely fine to do but the pie isn’t as full, which is why I added the extra amount
Fantastic blueberry and lemon flavor and so easy to make! Family loved it.
I’m so happy to hear this!
Can mixed berries or another type of berry be used instead of blueberries?
I think that should be fine. Just make sure to not add too much (no more than the 1 1/4 cup), otherwise the pie filling will have too much liquid.
Easy, yummy, and pretty!! Thanks!
I’m so glad you liked it!
This looks incredible…can coconut cream be subs for condensed milk? We have allergies
Sorry I am not sure but I don’t think so. I tested a similar no bake pie with coconut before and it didn’t set.
I don’t have a blender can I use my food processor for this recipe?
That should work!
This blueberry pie sounds amazing
What can I Use instead of sweetened condensed milk and I cut the calorie sugar contact. Thank you so much glendarella3 Keller I love your recipes. I’m doing your caramel rice cake tonight.
Sorry I don’t have a substitute for the condensed milk
Does it have to be fresh blueberries. Could you use frozen or canned ?
We don’t recommend canned because there is too much liquid. You could try frozen but we recommend thawing them first and then patting them dry to remove as much moisture as possible. Since this is a no bake pie, any extra liquid will cause issues with the pie setting up properly.
Can canned coconut milk be used instead of condensed milk?
No, canned coconut milk won’t work.
I cannot have lemon juice. Would apple juice work in this recipe?
Apple juice will not work. Lemon or lime juice is needed for the pie filling to set.