Summer is around the corner and bringing an awesome homemade dessert to a potluck or family gathering is always appreciated. In our house, my go-to picnic dessert is easily my mom’s recipe for Blueberry Icebox Pie. It’s a simple recipe with mouthwatering results. This pie consists of three parts. A graham cracker crust, a rich filling based on cream cheese and sweetened condensed milk and a blueberry topping. As kids, this was one of the first recipes that we made with our mom. I was responsible for crushing the graham crackers for the crust and my sister and mom made the filling together. The blueberry topping we used came from a can, but today I favor a simple and less sweet home made topping made from frozen blueberries.
Blueberry Icebox Pie
1 graham cracker crust
- 1 (8-oz) package of cream cheese, softened
- 1 (14-oz) can of sweetened condensed milk
- 1/3 cup of fresh lemon juice
- 1 tsp of vanilla
- Pinch of salt
- In the bowl of a stand mixer beat the cream cheese for 3 or 4 minutes.
- Add the sweetened condensed milk to the cream cheese and continue beating until smooth.
- Add the lemon juice, vanilla and salt.
- Stir to combine.
- Pour the filling into the pie crust and refrigerate for 3 hours or overnight.
- 1 (14-oz) bag of frozen blueberries, thawed and strained. Juice and berries separated
- ¼ cup of sugar
- 1 Tablespoon of cornstarch
- Combine the sugar and the cornstarch in a small sauce pan.
- Add the blueberry juice and whisk to combine.
- Bring the juice mixture to a boil. Remove from the heat and fold the blueberries in. Set aside until you are ready to serve the pie.
To serve: Cut a slice of the pie and pour a spoonful of the blueberry sauce on top. Pass any extra sauce.