High on Pie

Few desserts make people as happy as a homemade pie. And in our opinion, this one takes the prize. Perfect for summer. Perfect for hungry guests…and kids. And we know for a fact it makes neighbors smile when you deliver one to their front door. (Right, Megan and Robin?)

So here’s our contribution to National Blueberry Month — a deliciously wicked Lemon Icebox Blueberry Pie.

Trust us, you need this. 🙂

Lemon Blueberry Icebox Pie


1 14-oz can sweetened condensed milk

1 tblsp freshly grated lemon zest

1/2 cup freshly squeezed lemon juice

3 large egg yolks

1/4 cup buttermilk

Store-bought graham cracker crust (we like Keebler)


Preheat oven to 325°.

Whisk first 3 ingredients together in bowl. Set aside.

Beat egg yolks with a mixer at high speed for 4-5 minutes or until yolks become pale.

Slowly pour in condensed milk mixture and stir until well combined; whisk in buttermilk.

Pour mixture into graham cracker crust.

Bake at 325° for 20-25 minutes, until pie is set around edges (it’ll be slightly jiggly in center).

Cool pie on wire rack for 1 hour. Cover with plastic wrap (spray wrap slightly with cooking oil to avoid sticking).

Freeze 4-6 hours.


2 cups fresh blueberries

1/3 cup sugar

3 tblsp water

2 tblsp fresh lemon juice

1 tblsp lemon zest

Combine 1 cup of the blueberries with the rest of the ingredients and bring to a boil. Reduce to low heat and simmer 8-10 minutes or until thickened and berries start to break down.

Remove from heat. Stir in remaining 1 cup blueberries. Cool for about 1 hour.

Keep topping chilled until ready to use. Pour over pie, then serve!

Lemon Blueberry Icebox Pie


Recipe adapted from Southern Living.

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