This easy no bake lemon blueberry pie is the perfect way to add a little refreshment to a hot summer weekend.
It contains just a few simple ingredients and takes advantage of blueberry season!
The velvety sweetness of this easy no bake pie comes from the combination of cream and white chocolate chips.
And fresh lemon juice, lemon zest and sour cream tone down the sweetness with their delicious tang.
Once it’s all mixed together, you add your blueberries, pour in the crust and put in the refrigerator to set up (I think over night is best). Hot weather is no match for this refreshing easy no bake lemon blueberry pie! Simple to make and delicious to eat. Doesn’t get much better, right?
No Bake Lemon Blueberry Pie
1 pre made graham cracker crust (I used the one that says 2 extra servings)
1 cup heavy whipping cream
1 12oz bag white chocolate chips
1/3 c. Fresh squeezed lemon juice
1 tbsp Sour cream
1/2 tsp Lemon zest
1/3 c Fresh blueberries
Whipped cream for serving
Heat the chips and cream in saucepan over low heat until chips are thoroughly melted. (Don’t use too high heat or you will scald the cream and/or burn chips). Stir as chips are melting.
Once melted and stirred together, remove from heat and let sit for a few minutes to slightly cool. Then add sour cream, lemon juice and lemon zest to creamy mixture. Stir until nicely blended. I often use I whisk for this to better incorporate the sour cream into the mixture.
Pour mixture into graham cracker crust. Evenly distribute blueberries over the top of pie (they should slightly sink into the pie but won’t be completely submerged).
This pie is best if refrigerated overnight…but if you can’t wait, let it sit for at least 8 hours in refrigerator. Top with whipped cream and extra berries if desired.
I created this recipe by simply tweaking the ingredients in my easy no bake key lime pie recipe. So whether it’s a lime or lemon mood you’re in, these recipes have you covered!
Let me know if you give this recipe a try. It was one of my most popular recipes when I first posted it a year ago, and I’m still receiving great feedback on how easy and delicious it is! I hope you feel the same.
From my summer kitchen to yours,