Creamy Lemon Blueberry Pie Recipe

5 from 8 votes

Lemon Blueberry Pie is a creamy no bake pie recipe that's easy and perfect for summer - tons of lemon flavor with fresh blueberries inside!

Prep Time20

Chill Time3

Total Time3 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 734kcal

Cost: $10

2 ¾ cups (277g) finely crushed shortbread cookies (from about 10-11 ounces of cookies)
1 tablespoon (13g) granulated sugar
6 tablespoons (85g) unsalted butter, melted

Place crushed cookies in a medium sized bowl and add sugar. Stir with a fork, then add melted butter and stir together until combined. Mixture will be like wet sand.
Press mixture into the bottom and up the sides of a 9- or 10-inch pie plate. Chill while preparing filling.
Place heavy whipping cream in a large bowl and beat with a hand or a stand mixer until stiff peaks form, adding sugar and vanilla during mixing. Chill until ready to use.
Stir sweetened condensed milk, lemon zest, and lemon juice in a large bowl. Add half of the whipped cream (192 g) and fold carefully until mixture is combined. Carefully fold in blueberries. (Chill remaining whipped cream for serving.)
Place filling in prepared crust. Cover with plastic wrap and chill at least 3 hours in refrigerator.
Before serving, decorate with remaining whipped cream, lemon slices and blueberries. The pie will soften at room temperature so don’t leave it out more than an hour.
Store in refrigerator for up to 2 days.