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blueberry cream pie slice on a plate and the pie behind it.
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5 from 7 votes

No-Bake Blueberry Cream Pie with Condensed Milk

This creamy no-bake blueberry pie takes just 10 minutes to prepare and features fresh summer blueberries in a light, fluffy filling nestled in a graham cracker crust. Perfect for hot summer days and special occasions alike!
Course Dessert
Cuisine American
Keyword Blueberries, Blueberry pies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Calories 123kcal
Author Stephanie Manley

Ingredients

  • 1 can sweetened condensed milk
  • 1/2 cup lemon juice
  • 12 ounces Cool Whip
  • 2 cups fresh blueberries
  • 2 graham cracker pie crusts

Instructions

  • Combine the condensed milk and lemon juice in a mixing bowl and mix well.
  • Add the Cool Whip and stir until well combined.
  • Fold in the blueberries.
  • Divide the mixture between the two pie crusts and refrigerate.

Recipe Tips

Tips for Success

  • Blueberry Selection: Choose firm, plump berries with a deep blue color and silvery bloom. Avoid soft or wrinkled berries.
  • Gentle Folding: Maintain the light, airy texture by folding ingredients gently rather than stirring vigorously.
  • Complete Chilling: Allow the full recommended chilling time for the filling to set properly.
  • Room Temperature Cream: Let the whipped topping come to room temperature for 5 minutes before folding for easier incorporation.

Nutrition

Calories: 123kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 47mg | Potassium: 136mg | Fiber: 0g | Sugar: 18g | Vitamin A: 115IU | Vitamin C: 5.4mg | Calcium: 94mg | Iron: 0.1mg
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