Blueberry Yogurt Pie {VIDEO}

This No-Bake Blueberry Yogurt Pie is the ultimate summer dessert—light, refreshing, and bursting with blueberry flavor. With a zesty lemon shortbread crust and creamy yogurt filling, it’s a breeze to make and perfect for any occasion. Serve the pie frozen or cold, either way, it won’t last long! In a hurry? Use a store-bought ready-made shortbread crust and it’s ready for the freezer in 5 minutes!

Nothing says summer quite like a creamy, fruity frozen yogurt pie! As soon as the weather warms up, I’m all in on easy no-bake desserts. And since I could eat blueberries by the bucketful (they’re good for you, too!), this Frozen Blueberry Yogurt Pie is the perfect way to kick off the season. The blueberry-lemon combo is light, refreshing, and just sweet enough—not too rich, not too heavy.

Why You’ll Love This No-Bake Blueberry Yogurt Pie

• No oven needed: Keep your kitchen cool with this easy no-bake dessert.
• Quick and simple: Minimal ingredients and steps make this recipe a go-to for busy days.
• Light and refreshing: The combination of Greek yogurt and blueberries offers a delightful tang and sweetness.
• Perfect for gatherings: A crowd-pleaser that’s both elegant and effortless.

What You’ll Need For This Recipe

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Shortbread crust: Provides a buttery, crumbly base that complements the creamy filling. Make your own or buy a premade shortbread crust.
• Lemon zest: Add to filling or garnish if you are using a store-bought crust.
• Blueberry Greek yogurt: Offers a creamy texture and natural sweetness.
• Frozen non-dairy whipped topping: Thawed (I used Cool Whip Lite)
• Fresh + frozen blueberries: Bursting with flavor, they add texture and freshness.
• Blueberry fruit spread: A sweet-tart topping that ties all the flavors together. Jam will work in place of fruit spread.

Make This Easy No-Bake Pie

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. This pie starts with a quick and easy shortbread crust with lemon zest and is filled with blueberry Greek yogurt, whipped topping, and blueberries.  
2. After freezing for a few hours, the pie is topped with more blueberries and fruit spread along with a garnish of mint and a lemon slice.  It doesn’t get any easier than that!

Storage Tips:

• Freezer: Store the pie covered in the freezer for up to a week.
  Serving: Allow the pie to thaw at room temperature for 30 minutes before serving for the best texture.

Recipe Notes + Tips

• Short on time? Use a store-bought shortbread crust and have your pie in the freezer in just 5 minutes.Making the crust from scratch? You can mix it by hand or in a food processor—it comes together quickly with minimal effort.
• Don’t skip the lemon zest in the crust—it adds a bright flavor that pairs perfectly with the blueberries. If you are not making a crust, add the zest to the filling or garnish.
• Freeze the crust in the pan while the oven preheats. A chilled crust helps prevent shrinking during baking.
• Freeze the finished pie overnight so it’s nice and firm. Let it sit at room temperature for 30–60 minutes before serving.
• Store leftovers in the fridge or freezer. It holds its shape better when frozen, but it’s easier to slice from the fridge.
• CoolWhip Lite works great, but homemade whipped cream can be used instead.
• The blueberry topping is optional—but highly recommended if you want to take this pie over the top!

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Simple Variations to Try

• Berry swap: Try strawberries, raspberries, or a mix of your favorite berries.
• Yogurt flavors: Experiment with different Greek yogurt flavors like vanilla or lemon for a new twist.
• Crust options: Use graham cracker crust or cookie crust for different textures and flavors.

This No-Bake Blueberry Yogurt Pie is more than just a dessert—it’s a celebration of summer’s best flavors. Whether you’re hosting a backyard BBQ or looking for a simple treat to enjoy on a warm day, this pie delivers freshness and ease in every bite.

More Blueberry Pie Recipes to Enjoy!

• Frozen Blueberry Coconut Yogurt Pie Recipe
• Blueberry Pie Bars Recipe
• Blueberry Pie Cookies Recipe
• Blueberry Galete Recipe
• Blueberry Crisp

Blueberry Yogurt Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 35 minutes

Blueberry Yogurt Pie is the perfect dessert for summer, serve frozen or cold from the refrigerator. With a shortbread crust filled with lemon zest filled with greek yogurt and blueberries this pie is sure to go fast! In a hurry? use a store bought ready-made shortbread crust and have this pie in the freezer in 5 minutes!

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 (I used Cool Whip Lite)
• 2 cups frozen blueberries, thawed

for the topping: 

• 1/2 cup fresh or frozen blueberries
• 1/4 cup blueberry jam (I used Smucker's Fruit & Honey™ Blueberry Lemon Fruit Spread)

Instructions

1. for shortbread crust: Using a large bowl, whisk together flour, powdered sugar, salt and zest. Using a pastry cutter (or food processor), cut in butter until fine crumbs form and dough is just moist enough to hold together.
2. Pat dough into 9-inch pie pan. Place plastic wrap over dough, and use the bottom of a glass to press dough evenly and upside of pan. Remove plastic wrap and set aside. Using a fork, prick dough at 1-inch intervals to prevent crust from puffing up when baking.
3. Cover pie pan and dough with plastic wrap and place in freezer for 10-15 minutes while oven heats to 350 degrees F.
4. Remove plastic wrap and place pan on center rack in oven for 20-25 minutes until crust is golden. Cool completely on wire rack
5. for blueberry yogurt filling: In a large bowl, fold blueberry yogurt into whipped topping until well combined. Fold blueberries into yogurt mixture.
6. Spread blueberry yogurt filling into cooled pie crust and freeze at least 4 hours, or overnight.
7. to serve pie: Remove pie from freezer 30-60 minutes before serving, let stand at room temperature to soften
8. Combine blueberries and jam in small bowl, and spoon over pie when serving.
9. store covered in freezer (or refrigerator for a softer pie)

Notes

Recipe Notes

Make this pie quick and no bake: use a store bought ready-made shortbread pie crust.

I prefer this pie thawed, after freezing overnight, I leave it stand nearly an hour before serving, and store it in the refrigerator up to 2 days.

Make-ahead friendly: Prepare the pie a day in advance to allow the flavors to meld beautifully.

Serving suggestion: Garnish with fresh mint leaves or a dollop of whipped cream for an extra touch.

Dietary note: For a lighter version, opt for low-fat Greek yogurt and whipped topping.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving: Calories: 287
Total Fat: 12g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 31mg
Sodium: 145mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 22g
Protein: 6g

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.

Originally posted in May 2016. Updated in May 2025 with more information and slight change made to recipe based off of hard to find ingredient.