Blueberry Icebox Pie

Cool, creamy, and bursting with berry flavor, this Blueberry Icebox Pie is the ultimate no-bake summer dessert that’s as easy to make as it is to enjoy. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a luscious blend of fresh blueberries, tangy cream cheese, sweetened condensed milk, and a splash of zesty lemon juice for a refreshing twist. The velvety filling boasts a stunning hue of blueberry purple, complemented by optional fluffy whipped cream and a scattering of plump berries for an elegant finish. Whether you're hosting a backyard barbecue or craving a simple make-ahead treat, this chilled dessert is a perfect mix of fruity, creamy, and satisfyingly sweet. Ready in just 25 minutes of prep with minimal cook time, this recipe promises to be a show-stopping hit for any occasion.

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 12 sheets Graham crackers
• 6 tablespoons Unsalted butter
• 2 tablespoons Granulated sugar
• 3 cups Fresh blueberries
• 8 ounces Cream cheese (softened)
• 14 ounces Sweetened condensed milk
• 0.25 cup Fresh lemon juice
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar
• 1 cup Whipped cream (optional, for topping)
• 0.5 cup Blueberries (optional, for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Place the graham crackers in a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush with a rolling pin.

Step 3

In a medium bowl, mix the graham cracker crumbs with melted butter and granulated sugar until evenly combined.

Step 4

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 5

Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely while you prepare the filling.

Step 6

In a small saucepan, combine 2 cups of the blueberries and 2 tablespoons of powdered sugar. Cook over medium heat, stirring occasionally, until the berries burst and the mixture thickens slightly (about 5-7 minutes). Set aside to cool.

Step 7

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Step 8

Add the sweetened condensed milk, lemon juice, and vanilla extract to the bowl and mix until well combined and smooth.

Step 9

Gently fold in the cooled blueberry mixture until evenly distributed throughout the filling.

Step 10

Pour the blueberry cream mixture into the prepared crust and smooth the surface with a spatula.

Step 11

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Step 12

Before serving, garnish the pie with whipped cream and the remaining fresh blueberries, if desired.

Step 13

Slice and enjoy this cool, fruity dessert!

Nutrition Facts

Serving size	1745.7 grams (1745.7g)

Amount per serving	% Daily Value*
Calories	4848

Total Fat 302.40g	388%
Saturated Fat 172.30g	862%
Polyunsaturated Fat 14.90g
Cholesterol 729mg	243%
Sodium 2035mg	88%
Total Carbohydrate 492.70g	179%
Dietary Fiber 15.50g	55%
Total Sugars 404.40g
Protein 63.10g	126%

Vitamin D 32IU	159%
Calcium 1614mg	124%
Iron 7mg	39%
Potassium 2508mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 5.1%

Carbs: 39.9%