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  1. Blueberry-Lemon Pie

Blueberry-Lemon Pie

00:45:00 Makes 8 servings, one slice (106 g) each.
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15 14 Reviews
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Makes 8 servings, one slice (106 g) each.

A buttery crumb crust, a lemony cream cheese filling and a topping of fresh blueberries - celebrate with our easy no-bake Blueberry-Lemon Pie recipe.

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What You Need

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Make It

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  • Combine graham crumbs and butter in 9-inch pie plate; press firmly onto bottom and up side of pie plate.
  • Beat cream cheese, sugar, milk and juice in medium bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Spread onto bottom of crust; top with blueberries.
  • Refrigerate at least 30 min. before serving. Store any leftover pie in refrigerator.

Cooking Know-How

Cool Whip Whipped Topping can be stored for up to 2 weeks in the refrigerator or it can be refrozen for longer storage.


Save 30 calories and 3.5 grams of fat per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

Special Extra

Add 2 tsp. grated lemon peel to the cream cheese mixture before spreading into pie crust. Or garnish chilled pie with grated lemon peel just before serving.


  • Makes 8 servings, one slice (106 g) each.

Nutritional Information

Serving Size Makes 8 servings, one slice (106 g) each.
Calories 310
% Daily Value
Total fat 20g
Saturated fat 10g
Cholesterol 45mg
Sodium 310mg
Carbohydrate 32g
Dietary fibre 2g
Protein 3g
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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