No Bake Blueberry Lemon Pie (Printable Version)

# What You'll Need:

→ Crust

01 - 200 g graham cracker crumbs
02 - 90 g unsalted butter, melted

→ Filling

03 - 250 g cream cheese, softened
04 - 390 g sweetened condensed milk
05 - 100 ml freshly squeezed lemon juice
06 - 1 tablespoon finely grated lemon zest
07 - 1 tablespoon caster sugar
08 - 150 ml heavy cream
09 - 60 g sour cream
10 - 1 tablespoon cornstarch
11 - 2 teaspoons extra lemon juice
12 - 6 g powdered gelatin
13 - 30 ml hot water
14 - 300 g fresh blueberries
15 - 150 g whipped topping

→ Garnish (optional)

16 - Fresh blueberries
17 - Lemon zest
18 - White chocolate chips

# Step-by-Step Directions:

01 - Combine graham cracker crumbs with melted unsalted butter in a bowl until evenly coated. Firmly press mixture into a 23 cm pie dish, forming a smooth, compact crust. Chill in the refrigerator for at least 30 minutes to set.
02 - In a large bowl, beat softened cream cheese until smooth and fluffy. Gradually add sweetened condensed milk, blending until homogenous. Stir in lemon juice, lemon zest, and caster sugar, mixing thoroughly until silky.
03 - In a medium saucepan, whisk together heavy cream, sour cream, cornstarch, and extra lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5–7 minutes. Dissolve powdered gelatin in hot water, then add to the saucepan, stirring well to combine and activate.
04 - Remove saucepan from heat and let cool slightly. Fold in whipped topping to achieve a light texture; gently mix in fresh blueberries. Spoon the filling over the prepared crust, smoothing the surface with a spatula.
05 - Refrigerate pie for at least 4 hours or overnight until well set. Before serving, garnish with additional blueberries, lemon zest, and white chocolate chips if desired. Serve chilled.

# Helpful Notes:

01 - Ensure the crust is firmly packed to prevent crumbling when sliced.
02 - Chilling overnight allows the filling to set for a perfectly creamy texture.
03 - Use fresh, juicy blueberries for best colour and flavour.

Go Back