Creamy Blueberry Lemon Icebox Pie
A refreshing and creamy icebox pie featuring a tangy lemon and juicy blueberry filling with a buttery homemade graham cracker crust. Perfect for summer gatherings and easy to prepare without baking the filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz (225g) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, thaw and drain excess liquid)
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the flat bottom of a glass to press down evenly. Bake for 8-10 minutes until golden and fragrant. Remove and let cool completely.
- In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add fresh lemon juice, lemon zest, and vanilla extract. Beat until fully combined.
- In a separate bowl, whip heavy cream to soft peaks (about 3-4 minutes on medium-high speed).
- Gently fold the whipped cream into the cream cheese mixture until combined, being careful not to deflate the whipped cream.
- Fold in blueberries gently to create a marbled effect without overmixing.
- Pour the filling into the cooled graham cracker crust and smooth the top. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with extra blueberries, lemon zest, or a dollop of whipped cream if desired.
Notes
Do not skip baking the crust to avoid sogginess. Whip cream to soft peaks for best texture. Fold whipped cream gently to keep filling airy. Chill pie at least 4 hours or overnight for best slicing. Use fresh lemon juice for brightness. If using frozen blueberries, thaw and drain well to prevent watery filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: blueberry pie, lemon pie, icebox pie, graham cracker crust, summer dessert, no bake pie, creamy pie, easy dessert