4 Ingredient No Bake Lemon Blueberry Pie
This creamy and refreshing no bake lemon blueberry pie doesn't require any cooking or baking. It's perfect for summer.
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.
Serving: 1slice, Calories: 259kcal, Carbohydrates: 43g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Sodium: 137mg, Fiber: 5g, Sugar: 35g, NET CARBS: 38
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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