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Lemon Blueberry Icebox Pie Escape

A creamy no-bake lemon pie filled with fresh blueberries and nestled inside a buttery graham cracker crust.
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Prep Time 25 minutes
Total Time 6 hours 25 minutes
Servings: 8 slices
Course: No-Bake Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 8 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
Lemon Filling
  • 8 ounces cream cheese softened
  • 14 ounces 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
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar

Equipment

  • pie dish
  • mixing bowl
  • hand mixer

Method
 

  1. Mix graham cracker crumbs, butter, and sugar then press into a pie dish and chill.
  2. Toss blueberries with lemon juice and sugar and set aside.
  3. Beat cream cheese until smooth then add condensed milk, lemon juice, zest, and vanilla.
  4. Fold whipped topping into the lemon mixture.
  5. Layer filling and blueberries into the crust.
  6. Chill for at least 6 hours or overnight.
  7. Garnish and serve cold.

Notes

For the cleanest slices, chill overnight and freeze for 15 minutes before serving.