Icebox Blueberry Pie
Cool off with the ultimate summer dessert: Icebox Blueberry Pie! This no-bake treat combines a buttery graham cracker crust with a luscious homemade blueberry filling made from fresh or frozen berries, a hint of bright lemon juice, and a splash of vanilla. The filling’s perfectly thickened texture comes together on the stovetop in just minutes, making this pie as easy to prepare as it is to devour. After a quick chill in the refrigerator, this refreshing pie is ready to serve—perfectly set and bursting with fruity flavor. Top it with a dollop of whipped cream for a creamy finishing touch. Ideal for warm-weather gatherings or weeknight indulgence, this recipe is a simple, crowd-pleasing way to enjoy the sweet-tart taste of blueberries. Your guests won’t believe how effortless it is to make!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 3 cups Fresh or frozen blueberries
- 1 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 cup Water
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional for serving)
Instructions
In a medium-sized bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill the crust in the refrigerator while preparing the filling.
In a medium saucepan over medium heat, combine 2 cups of blueberries, 1 cup of granulated sugar, cornstarch, and water.
Cook the mixture, stirring frequently, until the blueberries break down and the filling thickens, approximately 7-10 minutes.
Remove the saucepan from heat and stir in the lemon juice, vanilla extract, and the remaining 1 cup of whole blueberries. Allow the filling to cool slightly.
Pour the cooled blueberry filling into the prepared crust, spreading it out evenly.
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until set.
Slice and serve the pie chilled. Add a dollop of whipped cream on top if desired.
Nutrition Facts
Calories |
3438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 468.3 g | 170% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 330.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 817 mg | 17% | |
*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.
