A slice of lemon blueberry icebox pie with a graham cracker crust, lemon filling, blueberries, and whipped cream.

Lemon Blueberry Icebox Pie: 3-Layer No-Bake

August 14, 2025

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I still remember the first time I made this Lemon Blueberry Icebox Pie—it was one of those sweltering summer afternoons where even thinking about turning on the oven felt unbearable. My grandma, who never met a dessert she didn’t love, would’ve adored this no-bake beauty. She used to say, “Honey, if it’s too hot to bake, it’s too hot to eat anything but cold pie!” And oh boy, was she right. This pie is my go-to when the temperature spikes and I need something refreshing, yet decadent enough to satisfy that sweet tooth. The tart lemon curd paired with juicy blueberries, all nestled in a buttery graham cracker crust? It’s like summer in every bite. Best part? No oven required, and it’s freezer-friendly—meaning you can stash it away for last-minute guests (or, let’s be honest, a midnight snack). Trust me, this pie saves more than just your sweat—it saves your sanity when you’re meal planning for those busy weeks ahead.

Table of Contents

Why You'll Love This Lemon Blueberry Icebox Pie
Ingredients for Lemon Blueberry Icebox Pie
How to Make Lemon Blueberry Icebox Pie
Tips for the Perfect Lemon Blueberry Icebox Pie
Make-Ahead and Freezer Tips
Serving Suggestions for Lemon Blueberry Icebox Pie
Nutritional Information
Frequently Asked Questions

Why You’ll Love This Lemon Blueberry Icebox Pie

Oh, where do I begin? This pie is basically summer’s gift to exhausted bakers like us who crave something spectacular without breaking a sweat. Here’s why it’ll become your new go-to:

No oven, no problem: When it’s 90 degrees outside, the last thing you want is to heat up your kitchen. This pie comes together completely no-bake—just mix, layer, and freeze!
Summer in every bite: Tart lemon curd and sweet blueberries are a match made in heaven, like sunshine and lazy afternoons.
Freezer magic: Make it days ahead (hello, meal planning win!) or stash leftovers for when that sweet craving hits at midnight.
Pantry-friendly ingredients: Graham crackers, butter, cream—nothing fussy here. Even the lemon curd can be store-bought if you’re in a pinch.
Impressively easy: Looks fancy, tastes gourmet, but requires less effort than folding a fitted sheet. (We all know that’s the real challenge.)

Ingredients for Lemon Blueberry Icebox Pie

Gathering your ingredients is the first step to pie happiness—and thankfully, this recipe keeps things simple. I’ve grouped everything by layer so you can practically see the pie coming together as you read. And don’t worry, I’ve tossed in my favorite shortcuts and substitutions too (because sometimes you just need pie now).

For the Crust

2 cups graham cracker crumbs – About 14 full sheets crushed fine (but not dusty—you want a little texture!). Store-bought crumbs work in a pinch.
1/2 cup melted butter – Salted butter adds that perfect sweet-salty punch, but unsalted works too. Melt it just until liquid—no hot bubbles!
1/4 cup sugar – Granulated white sugar here. It’s the glue that helps the crust hold its shape when sliced.

For the Filling

1 1/2 cups lemon curd – Homemade is divine, but a quality jarred curd (I love Dickinson’s) saves time without sacrificing flavor.
1 1/2 cups fresh blueberries – Rinse and pat them dry! Frozen work in winter—just thaw and blot excess juice to avoid a soggy crust.

For the Topping

1 cup heavy cream – Chill the bowl and beaters for 10 minutes first—cold cream whips up fluffier.
2 tbsp powdered sugar – Sift it first to avoid lumps in your whipped cream.
1 tsp vanilla extract – The secret warmth that makes the topping taste homemade. Pure vanilla > imitation!

See? Nothing weird or hard-to-find—just straightforward ingredients that do all the heavy lifting while you sip iced tea. Now let’s make some magic!

How to Make Lemon Blueberry Icebox Pie

Alright, let’s get to the fun part—bringing this showstopper together! Whether you’re a pie-making pro or a total newbie, these steps are so foolproof you could probably do them with your eyes closed (though maybe don’t test that theory). Before you know it, you’ll have a gorgeous, chilled pie ready to impress—or devour straight from the freezer. No judgment here!

Step 1: Prepare the Crust

First things first: that buttery, crumbly base we all love. Grab a big bowl and toss in your graham cracker crumbs, melted butter, and sugar. Mix it with a fork until it looks like wet sand—you want every crumb coated so it holds together when pressed. Now, dump it into your pie dish and press firmly with the back of a measuring cup or your fingers. Don’t be shy! A good crust should be compact (about 1/4 inch thick) all over the bottom and up the sides. Pop it in the fridge for 30 minutes to set—this keeps it from crumbling when you add the filling. Hot tip: If you’re impatient like me, 15 minutes in the freezer works too!

Step 2: Layer the Filling

Time for the star of the show! Pull your chilled crust from the fridge and spoon in the lemon curd. Spread it evenly with the back of a spoon, leaving about a 1/2-inch border at the edge (trust me, this keeps things neat when slicing). Now, scatter those blueberries over the curd like you’re decorating a cake—try to distribute them evenly so every slice gets plenty. Gently press just a few berries halfway into the curd so they “anchor” while the rest stay perched on top. Doesn’t it already look like something from a bakery case? But we’re not done yet…

Step 3: Add the Topping

Here’s where magic happens. Whip your cold heavy cream, powdered sugar, and vanilla on medium-high until stiff peaks form—that means when you lift the beaters, the cream stands straight up like a mountain peak without flopping over. Spread it lovingly over the blueberries, making swoops and swirls with your spatula for that “I totally meant to do that” rustic charm. Now, the hard part: cover loosely with plastic (poke toothpicks in the topping to prevent sticking) and freeze for at least 4 hours, but overnight is even better. Pro tip: Let it sit at room temp for 10 minutes before slicing—your knife will glide through like butter!

A delicious slice of lemon blueberry icebox pie with a graham cracker crust, lemon filling, blueberries, and whipped cream.

Tips for the Perfect Lemon Blueberry Icebox Pie

Alright, let me spill all my pie secrets—the little tricks I’ve picked up after accidentally turning more than one batch into a sad, soupy mess. First thing? Your cream must be cold—like, “almost forgot it in the back of the fridge” cold. Warm cream won’t whip right, leaving you with a sad, runny topping. And here’s a lifesaver: freeze your pie dish for 10 minutes before pressing in the crust. It helps everything stick better so you don’t end up with crumbly chaos when slicing. Sweet tooth? Add an extra tablespoon of sugar to the lemon curd. Not sweet enough? A pinch of salt in the crust balances it perfectly. Oh, and always—always!—let the pie sit on the counter for 10 minutes before slicing. Trying to cut it straight from the freezer is like sawing through an iceberg. Learned that the hard way.

A slice of Lemon Blueberry Icebox Pie with graham cracker crust, lemon filling, blueberries, and whipped cream.

Make-Ahead and Freezer Tips

Listen, I know the struggle of last-minute dessert emergencies—that frantic text from a friend popping by unexpectedly or your spouse casually mentioning they invited the neighbors over in, oh, two hours. That’s why I adore this pie’s make-ahead magic! You can assemble the whole thing up to 3 days before serving—just keep it wrapped tight in the freezer (cling film pressed right against the whipped cream to prevent icy crystals). Need to stash leftovers? Slices hold beautifully for up to 2 weeks in an airtight container. Meal planning perk: freeze individual slices for those nights when only pie will do. Thawing’s a breeze—10 minutes at room temp softens it just enough to slice cleanly while keeping that dreamy icebox chill. Pro tip: Write the thaw-by date on the container with a Sharpie. Future you will send past you a mental thank-you note.

A delicious slice of Lemon blueberry icebox pie topped with fresh blueberries and whipped cream.

Serving Suggestions for Lemon Blueberry Icebox Pie

Picture this: slices of lemony, berry-studded pie on a hot afternoon, paired with a tall glass of sweet iced tea (extra lemon slices, please!). For a fancy touch, sprinkle fresh mint leaves or a dusting of lemon zest on top. And if you’re feeling wild? A scoop of vanilla bean ice cream turns every bite into a dreamy dessert mashup. Trust me—you’ll want seconds before you’ve even finished firsts.

Nutritional Information

A slice of this Lemon Blueberry Icebox Pie clocks in at about 320 calories, with 18g fat (10g saturated—thanks to all that luscious butter and cream!), 38g carbs, and a sneaky 3g protein from the blueberries. Now, full disclosure: these numbers can wiggle a bit depending on your ingredients—homemade lemon curd might be richer than store-bought, and swapping in low-fat whipped cream changes the game. But hey, we’re eating pie here—let’s embrace the joy first and math second!

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work in a pinch—just thaw them first and blot gently with a paper towel to remove excess moisture. Too much juice can make the crust soggy, and nobody wants a weepy pie. For the prettiest results, I like to toss half the berries into the lemon curd and scatter the rest on top for that fresh-from-the-farmers-market look.

How long does this icebox pie keep in the freezer?

This no-bake beauty stays dreamy for up to 2 weeks when wrapped tight with plastic or stored in an airtight container. After that, the whipped cream might start getting icy (still edible, just not as luscious). Write the date on the lid—because future you won’t remember if it’s been two days or two weeks when that midnight craving hits!

Can I make this pie gluten-free?

You bet! Swap the graham crackers for gluten-free cookie crumbs (gingersnaps are fantastic here) and use the same butter-sugar mix for the crust. Bonus: gluten-free crusts often hold together even better than traditional ones since they’re usually starchier. Just check your lemon curd label too—some brands sneak in sneaky wheat-based thickeners.

Will the pie get too hard in the freezer?

Not if you give it that magical 10-minute thaw on the counter! The filling stays sliceable yet gloriously chilled—like the perfect soft-serve consistency. Forgot to plan ahead? Run your knife under hot water for smoother slicing through the frozen layers. Pro tip: If you prefer a softer texture, move the pie to the fridge 30 minutes before serving instead.