Are you finding blueberries everywhere you go? If you are, you should make this fantastic blueberry icebox pie! I swear you will be loved by all! I mean, I’m sure you already are for all the other wonderful things you make. But when you make an icebox pie when it’s 103F outside, people just tend to get a little more excited about you.
I know you could buy a box of ice pops or a quart of a delicious ice-cream and maybe get the same results, but I’m telling you, it’s not the same love as when you make an ice-box pie!
We have been in Italy enjoying an African and an Asian monsoon (according to the Italian meteo/weather). What is an African monsoon exactly? Here it is from Wikipedia:
…is traditionally defined as a seasonal reversing wind accompanied by corresponding changes in precipitation,[1] but is now used to describe seasonal changes in atmospheric circulation and precipitation associated with the asymmetric heating of land and sea.Usually, the term monsoon is used to refer to the rainy phase of a seasonally changing pattern, although technically there is also a dry phase.
All I can describe it as temps in the 90’s from 11 AM until the sun sets. The afa (humiditiy) so thick you can’t see the colors of the gorgeous mountains. Humidity at a crazy high percentage and there is no relief from any potential rain. The temperature doesn’t really cool down below the high 70’s at night.
Did I mention that my in-laws do not have air conditioning? There is a fan to blow around the hot and humid air. There is no relief from this insane heat besides eating copious amounts of gelato, and a slice or two of this gorgeous and so easy to make ICEBOX PIE!
Have you ever gone blueberry picking? I have and there aren’t many blueberries to pick where I live in FL, but I have had the chance to drive to a blueberry farm in North Carolina and on a sort of drizzly and humid summer day, the kids got their buckets and we run up to the top of the hill and picked as many blueberries as we could. There were probably more blueberries eaten than there were picked, but we did end up getting some blueberries to take home that day. I made a blueberry buckle that day that was out of this world. Then when we got back to FL that summer, I couldn’t stop thinking about blueberries and made this pie. There was no comparison to the fresh picked blueberries to the store-bought ones!
We will soon be back home in Florida and enjoying temps that are cooler than in Italy and even an ocean breeze. Thanks for stopping by to say hi and to see what’s been happening in the kitchen!
some notes on this recipe:
This recipe is so easy to put together. I did whip my own cream, as I prefer to have freshly whipped cream. I just can’t get enough of the real flavor! I also made my own crust since it is so easy to put together. I always happen to have graham crackers around, so there is no excuse not to make a quick graham cracker crust by scratch. I do bake the crust, because I like to and I think it sets the crumbs. But I bet you don’t even have to turn on your oven that freezing this will set the crumbs just fine! I usually make the crust with extra virgin olive oil. I thought to use vegetable oil this time. My kids don’t mind the extra virgin olive oil crust, but my daughter did ask the last time why the crust tasted a little different. I think she was remembering my crust with butter, and that does have a different flavor than the olive oil version. Whatever you decide to do with the crust (store-bought or homemade), just make this pie! It’s so refreshing and so lovely to have for dessert on a hot summer day!
Looking for some more no-bake inspiration? Look no further…here you go:
no-bake limoncello cheesecake
strawberry marshmallow and cracker cake
strawberry no-bake cheesecake
And if you are craving a regular blueberry pie, check out this one! It’s quite a pie!
For something more casual, try these blueberry bars the cake batter is vegan).
Blueberry Icebox Pie
Prep Time: 10 minutes
Cook Time: Freeze for 3 hours
Ingredients (1 9-inch pie)
crust ingredients
- 12 full-size graham crackers
- 1/4 cup sugar, optional
- 6 tablespoons vegetable oil
filling ingredients
- 1 cup fresh or frozen blueberries (if using fresh, reserve a handful of berries to decorate on top)
- 1 Tablespoon sugar
- 2 Tablespoons Limoncello (or orange juice)
- 1 cup heavy cream
- 1 Tablespoon confectioner’s sugar
- 1 cup vanilla Greek yogurt
Instructions
Preheat oven to 350°F. Blend ingredients in processor until graham crackers are finely ground. Add the vegetable oil; process until moist crumbs form. If it seems to dry, you could add a little water (or milk) a tablespoon at a time until you reach the right consistency. Press crumb mixture onto bottom and sides of pie pan. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.
In a small skillet on medium-low heat, simmer the blueberries with the sugar and Limoncello (or orange juice) for about 5 minutes. Add the blueberries to a blender and give it a whirl.
Whip cream until stiff peaks are just about to form. Beat in the sugar until peaks form. Take care not to over-beat, or you’ll be left with butter.
On low speed, whip in pureed blueberries and the Greek yogurt until combined.
Stop the mixer and fold in the mixture, scraping the sides of bowl with a spatula until fully combined.
Spoon the blueberry filling into the graham cracker crust.
Decorate with blueberries.
Transfer the pie to the freezer and freeze until solid enough to slice, at least 2 hours or up to overnight. To make serving easier, let the pie sit out for 10 minutes at room temperature before slicing.
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