Blueberry Lemon Poke Cake
A refreshing and elegant dessert that doesn’t require baking, combining the simplicity of a no-bake crust with a creamy, tart filling that’s perfect for summer gatherings. The pie is a true memory of lazy afternoon desserts, clinking ice in glasses, and the sweet relief only a chilled citrus dessert can bring.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (optional)
- Total Time: 6 hours 30 minutes
- Yield: 8 slices 1x
- Category: Frozen Desserts
- Cuisine: American
- Diet: No specific diet mentioned, but it is rich in protein and fat.
Ingredients
1 1/2 cups graham cracker crumbs (about 12 full sheets)
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice (from about 3–4 large lemons)
1 tablespoon lemon zest (plus more for garnish)
3 large egg yolks
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
Instructions
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture feels like wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the flat bottom of a measuring cup to really pack it down. For a no-bake crust, place it in the freezer for 15 minutes while you make the filling. If you prefer a toasted flavor, bake the crust at 350°F for 8-10 minutes, then let it cool completely.
In a large bowl, whisk together the sweetened condensed milk, fresh lemon juice, egg yolks, and lemon zest. Slowly pour in the whipped cream, mixing until fully incorporated. Pour the mixture into the crust and refrigerate for at least 6 hours or until set.
Garnish with additional lemon zest and thinly sliced lemons before serving.
Nutrition
- Calories: 410
- Sugar: 37
- Sodium: 310mg
- Fat: 24
- Carbohydrates: 48
- Fiber: 1
- Protein: 5