Blueberry Lemon Icebox Pie

Georgia Grown


  • 9-inch graham cracker crust
  • 1 ¾ Cups graham cracker crumbs
  • 6 Tablespoons butter, melted
  • ¼ Cup sugar
  • ½ Teaspoon cinnamon


  • 2 Cans sweetened condensed milk
  • 1 Teaspoon lemon zest (about 1lemon)
  • ¾ Cup fresh lemon juice (about 5lemons)


  • 2 Cups Georgia blueberries
  • ¼ Cup blueberry jelly


Bake the crust

    1. Preheat oven to 350 degrees.
    2. Combine all ingredients in a bowl, then press into bottom and up sides of a 9-inch pie plate.
    3. Bake for 8 minutes.
    4. Set aside to cool.

Mix the filling

    1. Whisk all ingredients together in a bowl.
    2. The mixture will begin to thicken as you mix. Pour into cooled crust.
    3. Refrigerate for about 1 hour.

Top and cool

    1. Distribute blueberries over top of pie.
    2. Melt blueberry jelly in microwave.
    3. Using a silicone brush, brush blueberries with melted jelly.
    4. Chill pie for several hours or overnight.