No-Bake Blueberry Lemon Icebox Pie

Summer is the perfect season for light, refreshing desserts that can bring a touch of joy to any gathering. One such dessert that captures the essence of warm-weather indulgence is the Blueberry Lemon Icebox Pie. This delightful treat is not only visually stunning with its vibrant colors, but it also offers a harmonious balance of flavors that appeal to both the sweet tooth and those who enjoy a tangy kick. Combining the luscious sweetness of ripe blueberries with the zesty brightness of fresh lemon, this pie is sure to be a crowd-pleaser at barbecues, family reunions, and casual dinners alike.

No-Bake Blueberry Lemon Icebox Pie

Beat the summer heat with a delightful Blueberry Lemon Icebox Pie that combines sweet blueberries and zesty lemon for a refreshing dessert. This no-bake recipe is a breeze to make, perfect for novice bakers and experienced chefs alike. With a creamy filling and a crumbly graham cracker crust, this pie is not only visually appealing but also packed with flavor and health benefits. Ideal for gatherings, this treat is sure to impress and satisfy everyone at your next barbecue or family dinner. Enjoy every bite of this vibrant, easy-to-make summer favorite!

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Ingredients

For the Crust:

1½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Filling:

2 cups fresh blueberries (plus extra for garnish)

1 cup heavy whipping cream

1 (8 oz) package cream cheese, softened to room temperature

½ cup powdered sugar

Zest of 1 lemon

¼ cup fresh lemon juice

1 tsp vanilla extract

1 tsp gelatin (optional, for a firmer texture)

2 tbsp cold water (if using gelatin)

For Topping:

1 cup whipped cream (store-bought or homemade)

Additional lemon zest for garnish

Fresh mint leaves for garnish (optional)

Instructions

Prepare the Crust:

- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture is thoroughly combined and resembles wet sand.

- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to create an even layer.

- Place the crust in the refrigerator to set while you prepare the filling.

Make the Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer set on medium speed until it is creamy and smooth, about 2-3 minutes.

- Gradually add the powdered sugar, continuing to mix until fully incorporated and smooth.

- Add the lemon zest, fresh lemon juice, and vanilla extract; mix until everything is blended evenly.

- In a separate mixing bowl, whip the heavy cream using an electric mixer until soft peaks form.

- Carefully fold the whipped cream into the cream cheese mixture with a spatula until no streaks are visible.

- If using gelatin, sprinkle it over the cold water in a small bowl and allow it to bloom for 5 minutes. Microwave the mixture for 10-15 seconds until dissolved, then mix it into the cream cheese filling.

Add Blueberries:

- Gently fold in the 2 cups of fresh blueberries with the filling mixture, ensuring they are evenly distributed.

Assemble the Pie:

- Pour the blueberry filling into the chilled graham cracker crust, smoothing it out into an even layer. Gently tap the pie dish on the counter to release any air bubbles trapped within.

- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow it to fully set.

Serve:

- Once the pie is set, remove it from the refrigerator. Generously top it with whipped cream.

- Garnish with additional blueberries, a sprinkle of lemon zest, and mint leaves if desired for added visual appeal.

- Slice into wedges and serve chilled for a wonderfully refreshing dessert!

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8