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.
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Recipe Information
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)
Instructions
Preheat the oven to 350°F (175°C).
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.
In a medium bowl, mix the graham cracker crumbs with melted butter and granulated sugar until evenly combined.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely while you prepare the filling.
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.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the sweetened condensed milk, lemon juice, and vanilla extract to the bowl and mix until well combined and smooth.
Gently fold in the cooled blueberry mixture until evenly distributed throughout the filling.
Pour the blueberry cream mixture into the prepared crust and smooth the surface with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Before serving, garnish the pie with whipped cream and the remaining fresh blueberries, if desired.
Slice and enjoy this cool, fruity dessert!
Nutrition Facts
Calories |
4848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.4 g | 388% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 492.7 g | 179% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 404.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1614 mg | 124% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2508 mg | 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.
