This No Bake Lemon Blueberry Pie is quick-to-prep, doesn’t require an oven, and has a short ingredient list. Featuring a dreamy, luscious lemon cream pie filling, bursting with fresh, vibrant lemon, and layered with vast pools of blueberry preserves, this No Bake Lemon Blueberry Pie is a smash hit for a fast summertime dessert.
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One of my favorite types of recipes: an easy no bake pie recipe that comes together in minutes! And one of my favorite ingredient pairings: lemon and blueberry.
Especially in the summertime, who doesn’t love a super fast dessert recipe that you can whip up without turning on the oven? Or getting out your mixer? This No Bake Lemon Blueberry Pie is minimal effort. Minimal time too…. spend about 20 minutes in the kitchen, and be on your way to whatever picnic or BBQ you’re going to.
Oh, um, guess you do have to chill the pie for a bit, but that’s idle time. Actual work is still about 20 minutes.
I must say though, this No Bake Lemon Blueberry Pie looks like it takes a bit more effort, doesn’t it? Sure, the store-bought crust gives us away — it’ll be kinda obvious that this is a simple dessert, but dedicating 2 or 3 minutes to adding beautiful garnish gives the illusion of more dedication and commitment!
If you can’t find blueberry preserves, or you want another option, you can substitute canned blueberry pie filling instead. That totally works. Other recipes call for it. My thing is that I don’t love prepared blueberry pie filling. It tastes artificial, no? I feel that jam or preserves tastes more fresh in this Lemon Blueberry Pie.
Also, if you want to add more blueberries than just the garnish, feel free. After warming the preserves, fold in 1/2 cup of blueberries in each layer. The pie might be a little harder to cut neat slices, but that’s just presentation, so not a big deal.
To me, the preserves are NOT too sweet. Since the lemon layer is tangy and tart, I like how the preserves add sweetness back in.
The lemon layer is so light and luscious. It’s strong on lemon flavor, tastes fresh and bright, and is both creamy and mousse-y. I actually want to double the lemon layer and just make a massive Lemon Cream Pie. Remind me to do that soon.
If you try this No Bake Lemon Blueberry Pie, please let me know what you think. 🙂
If you’re looking for other no bake pie recipes, I’ve got loads. In fact, I put together a bunch in this post for 17 ridiculously simple No Bake Pies that you can make in minutes. It’s a clutch list.
Other top picks include my Gma’s No Bake Peanut Butter Pie recipe (no surprise there), this No Bake Coconut Cream Pie (it’s super easy and a mile-high!! So tall!), this No Bake Banana Split Pie, and well, my classic No Bake Double Layer Pumpkin Cheesecake. I mean, if you’re already thinking about fall, which I am.
For other lemon blueberry recipes, check out this collection of 20+ heavenly Lemon Blueberry recipes, a one-stop shop! A few highlights are this Lemon Blueberry Zucchini Bread and this Lemon Blueberry Bundt Cake with Lemon Glaze. Also, this Lemon Blueberry Cheesecake is just insane, end of story.
No Bake Lemon Blueberry Pie
This No Bake Lemon Blueberry Pie is quick-to-prep, doesn't require an oven, and has a short ingredient list. Featuring a dreamy, luscious lemon cream pie filling, bursting with fresh, vibrant lemon, and layered with vast pools of blueberry preserves, this No Bake Lemon Blueberry Pie is a smash hit for a fast summertime dessert.
- 1 store-bought prepared graham cracker or shortbread crust
- 16 oz. jar regular or reduced-sugar blueberry preserves or jam divided
- 14 oz. can sweetened condensed milk NOT evaporated milk
- 1 tbsp. + 1 tsp. fresh lemon zest divided
- 1/2 cup fresh lemon juice about 2 medium lemons
- 2-3 drops yellow food coloring optional
- 4 cups whipped topping (two 8 oz. tubs) thawed, divided
- 1/4 cup fresh blueberries for garnish
Transfer 1/2 of the jar of blueberry preserves (eyeball it) into a microwave-safe bowl.
Heat for 30-60 seconds, or until thinned.
Spoon it evenly over the bottom of the pie crust.
Freeze for about 10 minutes, or until set.
Meanwhile, in a medium bowl, stir together sweetened condensed milk, lemon zest, lemon juice, and if desired, yellow food coloring.
Gently fold in 3 cups (or 1 1/2 tubs - eyeball it) whipped topping.
Refrigerate for at least 2 hours, or until firm.
Pipe remaining whipped topping onto the edges of the pie with a star tip.
Transfer remaining blueberry preserves into a microwave-safe bowl.
Heat for 30-60 seconds, or until thinned.
Spoon evenly over the top of the pie, within the whipped cream "ridge."
Refrigerate for about 10 minutes, or until blueberry preserves set.
Top with fresh blueberries and additional lemon zest for garnish.
Store in refrigerator.