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Blueberry Icebox Pie

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!
Prep Time10 mins
Freezer3 hrs
Course: Dessert
Cuisine: American
Keyword: blueberries, icebox pie, pie
Servings: 1 9-inch pie
Author: Lora

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. 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.