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As the temperatures rise and the sun shines brightly, nothing quite captures the essence of summer like a chilled dessert. Icebox pies, with their creamy textures and refreshing flavors, have become a staple for warm-weather gatherings, providing a delightful reprieve from the heat. Among the many variations, the Zesty Blueberry Lemon Dream Icebox Pie stands out with its vibrant combination of sweet blueberries and zesty lemon, creating a symphony of flavors that dance on the palate.

No-Bake Blueberry Lemon Icebox Pie

Beat the summer heat with a refreshing Zesty Blueberry Lemon Dream Icebox Pie! This no-bake dessert features a creamy filling made with sweet blueberries and zesty lemons, all nestled in a buttery graham cracker crust. Perfect for picnics and gatherings, this pie is simple to make and doesn't require baking. Just mix, chill, and enjoy a delightful treat that captures the essence of summer in every bite. Ideal for warm weather occasions, it's a crowd-pleaser everyone will love!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar (for crust)

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 cup sour cream

¾ cup fresh lemon juice (about 4-5 lemons)

Zest of 2 lemons

2 cups fresh blueberries (plus extra for topping)

1 teaspoon vanilla extract

1 tablespoon gelatin (optional, for a firmer pie)

3 tablespoons water (if using gelatin)

Instructions
 

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 15 minutes.

    Make the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.

      (Optional) Prepare Gelatin: If you want a firmer pie, dissolve the gelatin in 3 tablespoons of water in a small saucepan over low heat, stirring until completely dissolved. Allow it to cool slightly before adding it to the filling mixture.

        Add Blueberries: Gently fold 2 cups of fresh blueberries into the cream cheese mixture until evenly distributed.

          Combine Filling with Crust: Pour the blueberry lemon filling into the chilled graham cracker crust, smoothing the top with a spatula.

            Chill the Pie: Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight for best results. This allows the flavors to meld and the filling to set.

              Serve: Once chilled, garnish the pie with additional fresh blueberries and lemon zest. Slice and serve chilled for a refreshing treat!

                Prep Time: 20 minutes | Total Time: 4 hours (plus chilling) | Servings: 8-10