Lemon Blueberry Icebox Pie: 3-Layer No-Bake

Question 1

Can I use frozen blueberries instead of fresh?

Accepted Answer

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.

Question 2

How long does this icebox pie keep in the freezer?

Accepted Answer

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!

Question 3

Can I make this pie gluten-free?

Accepted Answer

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.

Question 4

Will the pie get too hard in the freezer?

Accepted Answer

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.

Lemon Blueberry Icebox Pie

Ingredients

Instructions

Notes

Nutrition