These mini blueberry lemonade pies pack a ton of classic flavor into tiny packages. These bite-sized pies feature a graham cracker crust, a bright, sweet, and creamy lemonade filling, and a fresh blueberry topping. They’re so easy and so good!
Warm weather is here, which means all of my favorite flavors are back on the menu! I love the bright, summery flavor of citrus and berries this time of year, and you’ll often find treats like this lemon blueberry poke cake on my table.
There’s just something about the combination of berries and lemon that always hits the spot. Now, I’m bringing you another berry-licious lemon treat with these mini blueberry lemonade pies.
I took my cream cheese lemonade pie and shrunk it down into bite-sized form, adding a fresh blueberry topping to create a refreshing and delicious treat perfect for any occasion.
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Why You’ll Love This Recipe
- Basic Ingredients: This pie is made with simple ingredients commonly found in most kitchens and grocery stores.
- An Easy Recipe: This is a super-easy recipe that requires only a few minutes of preparation and a few hours in the refrigerator.
- Classic Summer Flavor: Every bite is filled with the summery flavors of a rich, creamy lemonade filling and bright, sweet blueberry topping.
- Perfect for Any Occasion: These little pies are perfect for any kind of summer party or cookout.
Ingredients
Mini Graham Cracker Crust
- Graham cracker crumbs
- Granulated sugar
- Butter – melted
Lemonade Pie Filling
- Evaporated milk
- Instant lemon pudding mix
- Cream cheese
- Frozen lemonade concentrate
Blueberry Topping
- Fresh blueberries
- Granulated sugar
- Lemon juice
- Water
- Cornstarch
See the recipe card at the bottom of the post for exact amounts.
Variations
- Crust: You could use crushed butter cookies, Nilla wafers, or any similar cookie or sweet cracker with a texture similar to graham crackers.
- Berry Topping: Use your favorite berries to make the topping. The lemon flavor works with all of them!
- Strawberry Lemonade Pie: Use strawberry instant pudding in the pie filling and strawberries for the berry topping. You can find a few varieties at big box stores and on Amazon. You could also use lemon pudding and strawberry lemonade concentrate for the filling.
How to Make Mini Blueberry Lemonade Pies
Graham Cracker Crust
- Preheat the oven to 350 degrees and lightly spray a muffin tin with nonstick cooking spray.
- Mix all the ingredients in a mixing bowl, then press the mixture into the muffin tin wells.
- Bake for 8 to 9 minutes and let the crusts cool.
Lemonade Pie Filling
- Beat the pudding and evaporated milk with a hand mixer until thick and creamy.
- Beat the cream cheese in a medium bowl until light and fluffy.
- Gradually beat the lemonade concentrate into the cream cheese. Then, beat the pudding into the filling.
- Spoon the filling into the cooled crusts.
- Cover and refrigerate for at least 3 hours.
Blueberry Topping
- Combine all the ingredients in a small saucepan and cook over medium heat until the mixture begins to thicken.
- Remove from the heat and let cool.
- Top the chilled pies with the filling before serving and enjoy.
Tips
- Press your crust firmly into the muffin tin wells. This helps the crumbs compact and form a cohesive crust as they cook.
- A hand mixer is required to get the best filling texture. You just can’t whip it thoroughly enough by hand.
- Be sure the crusts have fully cooled before adding the filling.
- Be sure the topping has fully cooled before adding it to the pies.
Mini Blueberry Lemonade Pies FAQ
Blueberry lemonade pie is a variation of lemonade pie made with a graham cracker crust and a lemonade cream cheese filling, and topped with homemade blueberry topping.
A mini pie is a bite-sized version of a traditional pie, usually a no-bake variety. The graham cracker crust is the same as a full-sized pie, as is the filling. Both are just made in a muffin tin to create tiny little pies.
Be sure to use enough melted butter to hold the mixture together and pack it firmly into your muffin tins or pie tin to help it form a cohesive crust as it bakes.
More Lemon Dessert Recipes
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Mini Blueberry Lemonade Pies
Ingredients
Mini Graham Cracker Crust
- 2 ¼ cup graham cracker crumbs
- ⅓ cup granulated sugar
- ⅔ cup butter, melted
Lemonade Pie
- 5 oz evaporated milk
- 3.4 oz instant lemon pudding mix, one small box
- 16 oz cream cheese
- ¾ cup frozen lemonade concentrate
Blueberry Topping
- 2 cups fresh blueberries
- ⅛ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoon cornstarch
Instructions
- Preheat the oven to 350° and lightly spray a muffin tin with non-stick cooking spray.
Mini Graham Cracker Crust
- In a medium mixing bowl, combine all ingredients and whisk together until well combined.
- Press graham cracker crumbs into a muffin pan.
- Bake for 8-9 minutes. Remove from the oven and let cool.
Lemonade Pie
- In a small mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Next, gradually beat in the thick pudding mixture.
- Spoon mixture onto the cooled graham cracker crusts.
- Cover and refrigerate for at least 3 hours.
Blueberry Topping
- In a small saucepan, over medium heat, add blueberries, sugar, lemon juice, water, and cornstarch.
- Cook until mixture starts to thicken. Remove from heat and let cool.
- Remove mini pies from muffin tin and top with blueberry topping.
Notes
- Refrigerate for up to 4 days in an airtight container.
- Wrap individual slices in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator before serving.
- Press your crust firmly into the muffin tin wells. This helps the crumbs compact and form a cohesive crust as they cook.
- A hand mixer is required to get the best filling texture. You just can’t whip it thoroughly enough by hand.
- Be sure the crusts have fully cooled before adding the filling.
- Be sure the topping has fully cooled before adding it to the pies.
Nutrition
