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.
Servings 8
Ingredients
- 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
Instructions
- 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.