Blueberry Icebox Pie is the perfect no-bake pie for a hot summer’s day. The rich filling is made with heavy cream, Greek yogurt, and bursting with blueberries. Enjoy this easy to make pie cold or frozen!

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Why you'll love this blueberry icebox pie
- Very easy to make: Such a no-fuss summer dessert. You probably have the ingredients on hand to make this today!
- Versatile: You could make this lovely pie with strawberries or even raspberries.
- Delicious: This pie is just scrumptious! Everyone love it!
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! The nice part about this pie is that it's wonderful frozen or cold. My kids love it either way!!
Are you going to summer potluck? This pie is so easy to double, so make two! One for you, one for your friends!
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.
Trust me you will be the hit of the summer barbecue when you arrive with this delicious frozen pie!
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!
What ingredients are in a blueberry icebox pie?
Here is all you need to make this easy frozen pie:
- crust ingredients
- graham crackers: used to make the base of the crust
- granulated sugar : used to sweeten the crust
- vegetable oil or olive oil: used to bind the crust together
- filling ingredients
- fresh or frozen blueberries : used to make the main filling of the dessert
- granulated sugar: used to sweeten the blueberry filling
- Limoncello or orange juice: used for flavoring the blueberry filling
- heavy cream: used to make the whipped cream topping
- confectioner's sugar: used to sweeten the whipped cream topping
- vanilla Greek yogurt: used to make the filling creamy and add flavor
How to make an icebox pie?
Here is the quick version of how you make this delicious pie (full printable recipe below):
Step 1: Make the easy graham cracker crust.
Step 2: Cook up the blueberries.
Step 3: Whip the heavy whipping cream.
Step 4: Fold in the prepped blueberries.
Step 5: Spoon the blueberry filling into the graham cracker crust and decorate with some blueberries.
Step 5: Freeze the pie overnight or for at least 2 hours until it sets.
Yes, you could definitely use a ready-made crust. This pie is super simple to make, so make it even more simple by using a store-bought crust.
Yes, you could use frozen blueberries. Since they are getting cooked up, it doesn't matter if they're fresh or frozen.
You could make a strawberry, peach, key lime, or even lemon ice box pie.
No, there is NO gelatin in this pie filling.
I like to bake it to set it. It only takes about 8 minutes. You just have to let it cool down before you spoon in the filling. You could also freeze the crust.
The summer I made this pie, we were in Italy experiencing an African Asian monsoon. 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!
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 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!
Expert tips on how to make the best blueberry icebox pie
- If you prefer a non-alcoholic version, substitute Limoncello with orange juice.
- Before adding the filling, ensure that the crust has completely cooled down or frozen if using the freezing option.
- To achieve the best texture, use heavy cream and whip it until stiff peaks are about to form. Be careful not to over-whip, as it can result in butter.
- For a smoother filling, strain the pureed blueberries before adding them to the whipped cream and yogurt mixture.
- Feel free to experiment with different fruit variations for this pie, such as strawberries or raspberries.
- To add a touch of freshness, garnish the pie with fresh mint leaves.
- Allow the pie to thaw for a few minutes before slicing for a smoother cutting experience.
Variations of this icebox pie
Variations and Substitutions:
- Instead of graham crackers, you can use chocolate cookies (Oreos) digestive biscuits, or crushed vanilla wafers for the crust.
- If you prefer a gluten-free option, use gluten-free graham crackers or gluten-free cookie crumbs for the crust.
- Feel free to substitute other berries such as raspberries or blackberries for a different flavor.
- For a non-alcoholic version, replace the Limoncello with lemon juice or additional orange juice.
- If you're lactose intolerant, you can use coconut cream instead of heavy cream and dairy-free yogurt instead of Greek yogurt.
- To add a touch of citrus, zest a lemon or orange and sprinkle it over the top of the pie before freezing.
- Experiment with different toppings such as a dollop of whipped cream, a sprinkle of toasted almonds, or a drizzle of melted white chocolate.
How to store icebox pie?
Store any leftover portions wrapped in plastic wrap placed in an airtight container. Or you could freeze the whole pie. Wrap the pie very well with plastic wrap. Individual wrapped portions or the whole pie will store wrapped well in the freezer for up to 2 months.
Some other no-bake recipes to enjoy:
Did you make this? Please RATE THE RECIPE below:)
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Blueberry Icebox Pie
Ingredients
- crust ingredients
- 12 full-size graham crackers
- ¼ cup sugar optional
- 6 Tablespoons vegetable oil or olive 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.
- Pie crust options: you could either bake crust 8-10 minutes until firm, or freeze the crust. Or you could use a store-bought crust.
- To bake crust: Bake for 8-10 minutes. Let crust cool down on the counter before you add the filling.
- To freeze crust: 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 confectioner's 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Jules says
Really enjoyed making and eating this pie! It's the perfect summer pie and is simple to put together! Kids loved it!
robin says
shouldn't the preheat the oven be taken off?
Lora says
You could either bake the homemade crust or you could freeze it so the ground up graham crackers firm up. Completely up to you. ENJOY!