No Bake Lemon Blueberry Pie turns four ingredients into a vivid purple frozen dessert without an oven or stovetop. Fresh blueberries, lemon juice, and full-fat sweetened condensed milk blend into a creamy filling for a premade 9-inch graham cracker crust. The recipe records 10 minutes of hands-on preparation and a yield of 10 slices, followed by the separately stated freezing time needed to make the filling solid.
No Bake Lemon Blueberry Pie Ingredients
Pie Filling: 148 ml lemon juice; 175 g fresh blueberries; 370 ml sweetened full fat condensed milk.
Pie Crust: 1 premade 9-inch graham cracker crust.
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How to Make No Bake Lemon Blueberry Pie
- Prepare the Filling: Add lemon juice, blueberries, and condensed milk to a blender. Blend until the mixture turns purple, with blueberries reduced to small flecks.
- Assemble the Pie: Pour the filling into the graham cracker crust. Use a spatula to smooth and even out the surface.
- Freeze and Set: Place the pie into the freezer until the filling is solid, about 1 hour. Keep the pie in the freezer until ready to serve.
- Optional Decoration: Wait for the filling to set before decorating. Once decorated, return the pie to the freezer until ready to serve.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Measure 148 ml lemon juice, 175 g fresh blueberries, and 370 ml sweetened full-fat condensed milk into a blender. Blend until the mixture is purple and the blueberries have been reduced to small flecks. Pour all of the filling into one premade 9-inch graham cracker crust. Use a spatula to smooth the surface and even its thickness from center to edge. Put the pie in the freezer until the filling is solid, about one hour, and keep it frozen until serving. Decoration is optional and must wait until the filling has set. If decorating, add the chosen simple finish only after setting, then return the pie to the freezer until it is time to serve.
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Critical Visual and Timing Cues
Choose plump fresh blueberries without wrinkles. After blending, the filling should be uniformly purple but may retain tiny dark blueberry flecks; large whole berries should not remain inside. Scrape the blender so the measured filling reaches the crust, then level it without disturbing the crumb shell. The freezer version should feel solid and develop the recipe's ice-cream-like texture. If you intentionally choose the alternate refrigerated version, allow several hours rather than the one-hour freezer target and expect a softer, custard-like consistency. Decorations added too early can sink, so wait for a firm surface.
Serving and Storage
Keep the finished pie frozen until shortly before serving. Let it stand at room temperature for 5–10 minutes so a knife can pass through cleanly without the filling collapsing. Warm the knife, wipe it between cuts, and divide the 9-inch pie into the recorded 10 slices. Return uneaten portions promptly to the freezer in airtight wrapping to limit ice crystals and freezer odors. If using the softer refrigerated option, keep it chilled and serve it as a custard-textured pie rather than claiming the same frozen texture.
Practical Kitchen Notes
This formula has exactly four listed components: 148 ml lemon juice, 175 g fresh blueberries, 370 ml sweetened full-fat condensed milk, and one premade 9-inch graham cracker crust. The acid in the lemon juice thickens the condensed-milk mixture without cooking. Full-fat sweetened condensed milk is not evaporated milk and should not be exchanged for it. The crust may contain butter and gluten, and the condensed milk contains dairy. The source marks the recipe vegetarian but not dairy-free, vegan, gluten-free, or low-carb. A gluten-free claim would require a separately verified gluten-free crust.
Details Worth Preserving
The recorded total of 10 minutes describes active preparation, while the method separately requires about one hour in the freezer. Set the crust on a level freezer-safe tray before filling if its flexible foil tin is difficult to carry. Blend only until the fruit reaches small flecks; continuing far beyond that point adds unnecessary air. Smooth the surface promptly because the acidic mixture begins thickening as it stands. Leave enough flat freezer space that the liquid filling cannot run toward one edge. Cover it once the surface is firm enough that wrapping will not touch or mark it. For cleaner advance preparation, delay any optional decoration until the day it will be served. Do not fold in whipped topping, cream cheese, gelatin, sugar, water, or extra lemon because none belongs to the verified recipe. A blender, spatula, and freezer are the only listed equipment. Make-ahead preparation suits this pie well because it remains frozen until needed. The nutrition record estimates 259 calories, 43 grams carbohydrate, 8 grams fat, and 1 gram protein per slice. Any optional decoration should remain restrained so it does not obscure the blueberry-lemon filling.
Recorded Recipe Tips
- The filling will have an ice cream-like texture. For a custard-like texture, refrigerate the pie instead of freezing it for several hours to set.
Conclusion
No Bake Lemon Blueberry Pie makes 10 slices in 10 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does No Bake Lemon Blueberry Pie make?
It makes 10 slices and serves 10.
- → How long does No Bake Lemon Blueberry Pie take?
The recipe records 10 minutes of preparation, 0 minutes of cooking, and 10 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → Can No Bake Lemon Blueberry Pie be refrigerated instead of frozen?
Yes. Refrigerating it for several hours produces the source's softer custard-like alternative, while freezing for about one hour produces the intended ice-cream-like texture.
- → Does this lemon blueberry pie require cooking?
No. The three filling ingredients are blended, smoothed into a premade crust, and set with cold rather than an oven or stovetop.