No-Bake Blueberry Cream Pie: A 10-Minute Summer Dessert

This treasured recipe comes from my former co-worker, Mickey Grant, who was known for bringing delicious homemade treats to the office. Her blueberry cream pies were always the highlight of our workplace potlucks, disappearing within minutes of being set out. Mickey taught me that sometimes the simplest recipes create the most memorable desserts. I’ve been making these pies for my family gatherings ever since, and they always bring back fond memories of those office celebrations.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why You’ll Love This No-Bake Blueberry Cream Pie

• Versatile: Can be dressed up for holidays or kept casual for everyday dessert
• Quick and Easy: From start to finish in just 10 minutes (plus chilling time)
• No Oven Required: Perfect for hot summer days
• Kid-Friendly Recipe: Great for teaching young cooks basic kitchen skills
• Crowd-Pleaser: Always disappears first at potlucks and family gatherings

Ingredients

• Graham cracker crusts (2 pre-made) – Provides a sweet, crunchy foundation that contrasts beautifully with the creamy filling
• Sweetened condensed milk (14 oz can) – Creates a thick, sweet base for the filling without requiring any cooking
• Fresh lemon juice (1/4 cup) – Adds brightness and helps thicken the condensed milk through a chemical reaction
• Whipped topping (8 oz. container) – It adds lightness and a fluffy texture to the filling while maintaining stability
• Fresh blueberries (2 cups) – Contribute natural sweetness, color, and bursts of flavor throughout the pie

Optional Add-ins

• Vanilla extract (1 teaspoon) – Enhances the overall flavor profile with warm aromatic notes
• Lemon zest (1 teaspoon) – Intensifies the lemon flavor and adds visual appeal

How to Make This Blueberry Cream Pie No Bake Recipe

This Blueberry Cream Pie recipe makes two pies. Since they don’t freeze well, you may want only to make one. You can use up the leftover condensed milk in another dish or freeze it for up to three months in an airtight container. 

To prepare this recipe:

1. Mix the condensed milk and the lemon juice in a large mixing bowl with a whisk or rubber spatula.

2. Gently fold the Cool Whip into the other ingredients. 

3. Add the berries to the cream mixture and stir gently. 

4. Fill each graham cracker crumb crusts with half of the pie mixture. Smooth the top of the pie with an offset spatula.
5. Loosely cover the top of the pies with plastic wrap and refrigerate them until the filling sets, about three to four hours. Keep the pies in the fridge until serving. 

What to Serve With Blueberry Cream Pie 

A thick slice of pie is more than enough for most people, but when you want just a little more, try a dollop of fresh whipped cream or a scoop of vanilla ice cream on top. You can sprinkle some fresh blueberries or lemon zest as a garnish.

Nothing beats a great cup of coffee with a slice of pie. Brew your favorite hot coffee, or try McDonald’s Iced Coffee instead.

How to Store the Leftovers 

Keep blueberry cream with graham cracker crust pies wrapped in plastic or inside pie keepers in the fridge. Freezing these pies isn’t a good idea because the filling may start to break down. 

How Long Will These Pies Last?

The pies will stay fresh for up to three days in the fridge, but the sooner you eat them, the better. 

Favorite Pies

• Black Bottom Pie
• Blueberry Sour Cream Pie
• Buttermilk Pie
• Chocolate Pudding Pie
• Coconut Custard Pie
• Fresh Strawberry Pie
• Hawaiian Pie
• Sour Cream Raisin Pie
• Turtle Pie

Popular Fruity Dessert Recipes

• Blueberry Cream Cheese Dessert
• Pineapple Upside Down Cake From Scratch
• Strawberry Poke Cake

Check out my easy pie recipes and the best dessert recipes on CopyKat!

This recipe is from a former co-worker of mine, Mickey Grant, these are beautiful pies, and they are effortless. Micky Grant was one of my favorite co-workers. She was always baking and bringing in delicious treats into the office.

Ingredient Notes

You can use any whipped topping, like Cool Whip, in this recipe. Please stay away from real whipped cream because heavy whipped cream is not stable enough and will break down much sooner.

You can add a teaspoon of vanilla extract or lemon zest for additional flavor.

This pie is even easier if you buy pre-made graham cracker pie crust. However, nothing beats a homemade crust, and it is worth the little bit of extra effort it takes. Making your own crust allows more control. Here’s how

Combine 1½ cups of graham cracker crumbs, two tablespoons of sugar (white or brown sugar), and 6 tablespoons of melted butter in a medium bowl. Mix them and press the mixture into a 9-inch pie plate. Swap vanilla or chocolate wafer cookies for the graham crackers, or choose a crushed nut crust. 

Resist the urge to use frozen blueberries. Sure, they are cheaper and available year-round, but frozen blueberries are usually tart and will bleed, turning your pie purple.