No-Bake Blueberry Yogurt Pie is the perfect summer dessert—light, refreshing, and full of fresh blueberry flavor. A lemon-scented shortbread crust supports a creamy blueberry Greek yogurt filling, finished with a simple blueberry jam topping. This no-bake favorite can be served frozen or chilled; both ways are delightful. Short on time? Use a store-bought shortbread crust and have the pie ready for the freezer in minutes.
Few desserts say summer like a frozen yogurt pie. This Blueberry Yogurt Pie is easy to assemble and highlights the bright pairing of blueberries and lemon. It’s not overly rich—just creamy and naturally sweet—making it ideal for warm-weather gatherings, potlucks, or a simple family treat.
Why You’ll Love This No-Bake Blueberry Yogurt Pie
- No oven needed: A mostly no-bake dessert that keeps the kitchen cool.
- Quick and simple: Minimal ingredients and straightforward steps.
- Light and refreshing: Greek yogurt and blueberries create a bright, tangy-sweet flavor profile.
- Great for entertaining: Elegant-looking yet effortless to prepare.
What You’ll Need For This Recipe
For exact amounts and full instructions, see the recipe card below.
- Shortbread crust: Buttery, crumbly base—make your own or use a premade crust.
- Lemon zest: Adds brightness; include in the crust or sprinkle into the filling if using a store-bought crust.
- Blueberry Greek yogurt: Provides creamy blueberry flavor.
- Whipped topping (non-dairy or homemade): Folded into yogurt for lightness.
- Fresh and/or frozen blueberries: Add texture and bursts of flavor.
- Blueberry fruit spread or jam: A sweet-tart finish spooned over the pie at serving.
Make This Easy No-Bake Pie
Use the full recipe card below while preparing the pie.
- Prepare a shortbread crust with lemon zest and either bake it until golden (if making from scratch) or press a premade crust into a 9-inch pie pan.
- For the filling, fold blueberry Greek yogurt into thawed whipped topping, then gently fold in thawed frozen blueberries.
- Spread the filling into the cooled crust and freeze for at least four hours or overnight for best texture.
- When ready to serve, let the pie sit at room temperature for 30–60 minutes. Combine fresh blueberries with jam and spoon over each slice as a finishing touch.
Storage Tips:
- Freezer: Keep the pie covered and store up to one week. For a softer pie, store in the refrigerator and slice chilled.
- Serving: Remove from the freezer 30–60 minutes before serving so slices are easier to cut and enjoy.
Recipe Notes + Tips
- Save time: Use a ready-made shortbread crust to skip baking and assemble in minutes.
- Don’t skip lemon zest: It brightens the crust and complements the blueberries—add it to the filling if you use a store-bought crust.
- Freeze well: Freeze the finished pie overnight for a firm set; thaw slightly before serving.
- Whipped topping: Cool Whip Lite works well; feel free to use homemade whipped cream for a fresher taste.
- Topping is optional: The blueberry jam topping enhances flavor and presentation but the pie is lovely even without it.
Watch a short video demonstration for assembly tips and visual guidance.
Simple Variations to Try
- Berry swap: Substitute strawberries, raspberries, or a mixed berry blend.
- Different yogurts: Try vanilla or lemon-flavored Greek yogurt for a twist.
- Alternate crusts: Use a graham cracker or cookie crust for a different texture and flavor.
This No-Bake Blueberry Yogurt Pie is more than a dessert—it’s a celebration of summer’s best flavors. Whether you’re hosting a backyard BBQ or looking for an easy treat on a warm day, this pie delivers bright, creamy freshness in every bite.
More Blueberry Pie Recipes to Enjoy
- Frozen Blueberry Coconut Yogurt Pie
- Blueberry Pie Bars
- Blueberry Pie Cookies
- Rustic Blueberry Galette
- Blueberry Crisp
Blueberry Yogurt Pie
Blueberry Yogurt Pie is a light, frozen-style pie with a lemon shortbread crust, creamy blueberry yogurt filling, and a glossy blueberry jam topping. It’s simple to assemble and perfect for warm weather.
Ingredients
for the shortbread crust:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
- zest of one small lemon
- 1/2 cup butter, very cold and cut into tablespoons
for the blueberry yogurt filling:
- 15 ounces blueberry Greek yogurt
- 1 tub (8 oz.) frozen non-dairy whipped topping, thawed
- 2 cups frozen blueberries, thawed
for the topping:
- 1/2 cup fresh or frozen blueberries
- 1/4 cup blueberry jam or fruit spread
Instructions
- For the shortbread crust: In a large bowl, whisk flour, powdered sugar, salt, and lemon zest. Use a pastry cutter or food processor to cut in the cold butter until the mixture forms fine crumbs and holds together when pressed.
- Press the dough into a 9-inch pie pan. Cover with plastic wrap and use the bottom of a glass to press the crust evenly. Remove the plastic wrap and use a fork to prick the crust at 1-inch intervals to prevent puffing.
- Place the crust, covered, in the freezer for 10–15 minutes while the oven heats to 350°F if baking your crust. Bake 20–25 minutes until golden, then cool completely on a wire rack. (If using a premade crust, skip baking.)
- For the blueberry yogurt filling: In a large bowl, fold the blueberry Greek yogurt into the thawed whipped topping until combined. Gently fold in the thawed frozen blueberries.
- Spread the filling into the cooled crust and freeze at least 4 hours or overnight for best results.
- To serve: Remove the pie from the freezer 30–60 minutes before serving to soften slightly. Stir together the fresh blueberries and jam, then spoon the mixture over each slice.
- Store covered in the freezer (or in the refrigerator if you prefer a softer pie).
Notes
Recipe Notes
Make it no-bake: Use a ready-made shortbread crust to skip baking.
Thaw before serving: After freezing overnight, allow the pie to sit about an hour before serving for best texture.
Make-ahead friendly: Prepare in advance and store in the freezer until needed.
Serving suggestion: Garnish with fresh mint or a dollop of whipped cream, if desired.
Light options: Use low-fat Greek yogurt and lighter whipped topping for a lower-calorie version.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 287
Total Fat: 12g
Saturated Fat: 8g
Cholesterol: 31mg
Sodium: 145mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 22g
Protein: 6g
Nutrition information is an estimate based on the listed ingredients and methods and may vary.
Originally posted May 2016. Updated May 2025 with additional notes and a small recipe adjustment.
