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Blueberry Lemon Icebox Pie Dream

A creamy no-bake blueberry lemon pie with a buttery graham cracker crust and refreshing citrus filling.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 6 hours 35 minutes
Servings: 8 slices
Course: Pies & Tarts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 8 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1 pinch salt
Lemon Cream Filling
  • 8 ounces cream cheese softened
  • 1 can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping
Blueberry Layer
  • 2 cups fresh blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Equipment

  • pie dish
  • whisk
  • mixing bowl

Method
 

  1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press into a pie dish and chill.
  2. Cook blueberries with sugar and lemon juice, then thicken lightly with cornstarch slurry. Cool completely.
  3. Beat cream cheese until smooth. Mix in condensed milk, lemon juice, zest, and vanilla. Fold in whipped topping.
  4. Spread lemon filling into crust and top with blueberry mixture.
  5. Refrigerate for at least 6 hours before slicing and serving.

Notes

For the best flavor and texture, chill overnight before serving.