No-Bake Berry Cream Pie

With only three ingredients and a pie crust, this delicious, fool-proof pie couldn’t be easier. It’s perfect for summer time since no baking is needed, especially if you use a no-bake crumb crust as I have done here. The reaction between the acid in the lemon juice and the sweetened condensed milk creates a thick, rich cream filling that sets up beautifully every time.

The amount of fruit used really isn’t all that important. Here I’ve used an 8 ounce package of fresh blueberries and an 8 ounce package of red raspberries, but any berry or fruit will work perfectly well (sliced bananas, pitted cherries or diced ripe peaches are very good).

The crust I have used here is a no-bake, nut and graham cracker crumb crust, but any crust may be used. Feel free to make a traditional baked and cooled pastry crust if you like. No garnish is needed, but if you want to dress it up, a topping of whipped cream would be perfect.

No Bake Berry Cream Pie
No-bake crumb pie crust:
1 cup nuts (walnuts, pecans, etc)
1 cup graham cracker crumbs
½ stick melted butter

14 ounces (1 can) sweetened condensed milk
1/4 cup lemon juice
1-2 cups berries (more or less)

To make the crust…. in a food processor, process the graham cracker crumbs and the nuts until fine. Place in a bowl and add the melted butter. Combine until all the crumbs are coated with butter and press evenly using the bottom of a small glass, into an 8 or 9 inch pie pan, set aside until needed.

To prepare the filling….in a bowl, mix the sweetened condensed milk and lemon juice together using a spatula until thick (about a minute).

Gently fold in the berries, pour into prepared pie crust and chill for at least an hour, or longer before serving. The filling will set up nicely as it chills.

Makes one 8-9 inch pie.

    • Vicki Davis
    • September 19th, 2013

    Have been making this pie for years, and if the filling is too thick for you, you may fold in whipped cream, or a container of whipped topping, and it lightens it up….love this recipe !

    • Reese
    • September 17th, 2012

    I have to be honest, I tried this, and we couldn’t eat it. I had to throw it out. Mostly it was because the ratio of condensed milk to everything else was so out of balance.
    Don’t waste your money on the ingredients and make this. It’s really easy to make, and it shows. You might as well eat condensed milk out of the can.

    • Sorry you didn’t like it. You will want to avoid most classic key lime pie recipes as well. This is the same recipe as a classic key lime pie (Google that and you’ll see), but here I have substituted lemon juice for the lime juice and added some fruit.

        • Kerry
        • September 20th, 2013

        Reese, you might try cutting down a bit on the condensed milk, subistute light whip cream or just cream. Whenever I made cream type
        pies like Key Lime (I’m a former chef) I subbed some whipping cream for equal parts of the condensed milk. Worked every time and wasn’t super sweet.

      • I have also added a one 8 ounce package of softened cream cheese to the mixture when I want a filling that is less sweet. It works very well.

    • huntfortheverybest
    • August 4th, 2011

    looks yummy!

  1. One thing I know this looks fantastic! YUM how are you these days?

  2. That looks delicious! I love that it’s a no bake pie! Thanks for sharing! I’m new to blogging here and I just love how supportive and creative everyone is! If you have time, could you please check out my blog? If you have any, I would love some advice 🙂

  1. August 3rd, 2011
  2. August 16th, 2011

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