No-Bake Lemon Blueberry Pie
Serves: 12–15
Prep Time: 25–30 minutes
Chill Time: 2 hours minimum
Ingredients
Crust (buy a prepared pie crust & make it easier on yourself. You will have 2-4 individual servings left!)
- 3 cups graham cracker crumbs
- ¾ cup butter, melted
Lemon Layer
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar (reduced from 1 cup)
- ⅓ cup lemon juice
- ¾ cup milk (reduced from 1 cup)
- 1 (3.4-ounce) box instant lemon pudding mix
Blueberry Layer
- 1 (21-ounce) can blueberry pie filling
Whipped Cream Topping
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust
- Mix graham cracker crumbs and melted butter until combined.
- Reserve ½ cup crumbs if you’d like a crumb topping.
- Press remaining crumbs firmly into the bottom of a 9×13-inch dish.
- Refrigerate while preparing the filling.
- Make the lemon layer
- In a large bowl, beat cream cheese and sugar until light and fluffy.
- Add lemon juice and milk; mix until smooth.
- Add dry lemon pudding mix and beat until thoroughly combined. The mixture will be thick.
- Drop spoonfuls over the crust and gently spread into an even layer.
- Add the blueberry layer
- Spoon blueberry pie filling over the lemon layer.
- Gently spread into an even layer.
- Make the whipped cream topping
- In a chilled bowl, beat heavy cream until it begins to thicken.
- Add powdered sugar and vanilla.
- Continue beating until medium-stiff peaks form.
- Spread evenly over the blueberry layer.
- Finish and chill
- Sprinkle reserved graham cracker crumbs on top, if desired.
- Refrigerate for at least 2 hours before serving.
MIND Diet Notes
To make it more MIND-diet friendly, you could:
- Use whole-grain graham crackers or crushed walnuts/oats for part of the crust.
- Reduce the sugar further to ½ cup if desired.
- Use a homemade blueberry compote with less added sugar instead of pie filling.
- Top with fresh blueberries for extra brain-healthy berries.
