No Bake Lemon Blueberry Pie recipe

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.

Course Dessert - pie
Keyword lemon blueberry pie, lemon pie, no bake lemon blueberry pie, no bake pie
Prep Time 20 minutes
Chill time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 8


  • 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


  1. Transfer 1/2 of the jar of blueberry preserves (eyeball it) into a microwave-safe bowl.

  2. Heat for 30-60 seconds, or until thinned.

  3. Spoon it evenly over the bottom of the pie crust.

  4. Freeze for about 10 minutes, or until set.

  5. Meanwhile, in a medium bowl, stir together sweetened condensed milk, lemon zest, lemon juice, and if desired, yellow food coloring.

  6. Gently fold in 3 cups (or 1 1/2 tubs - eyeball it) whipped topping.

  7. Refrigerate for at least 2 hours, or until firm.

  8. Pipe remaining whipped topping onto the edges of the pie with a star tip.

  9. Transfer remaining blueberry preserves into a microwave-safe bowl.

  10. Heat for 30-60 seconds, or until thinned.

  11. Spoon evenly over the top of the pie, within the whipped cream "ridge."

  12. Refrigerate for about 10 minutes, or until blueberry preserves set.

  13. Top with fresh blueberries and additional lemon zest for garnish.

  14. Store in refrigerator.