This delicious red, white and blue 4th of July No Bake Pie is perfect for your summer celebrations! With a fun fruit flag decoration, this patriotic pie has a pillowy lemon filling and a crunchy gingersnap crust that your family will love.
No-bake (or "icebox") pies are one of my favorite easy desserts for summer, and this patriotic version feels especially close to my heart. The 4th of July has always been a big deal in our family. Every year, my grandparents and cousins would meet up at Lake Texoma, and it was truly a party. One of my favorite memories is my Pop and Granny leading all the grandkids in a little parade around the house, singing Yankee Doodle Dandy at the top of their lungs. Those are the kinds of moments that stick with you.
This pie is perfect for those kinds of gatherings. It's easy, unfussy, and meant to be shared. It uses simple ingredients (with absolutely no Cool Whip in sight) and comes together in under 20 minutes. You can make it ahead of time. Just keep it chilled until you're ready to serve, and have fun getting creative with the fruit decorations. Whether you're celebrating the 4th of July, Memorial Day, or just a hot summer weekend with people you love, I hope this dessert finds a place on your table. Happy 4th of July!
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Equipment
- Stand mixer with whisk attachment or mixing bowl with electric hand mixer: I love using my KitchenAid mixer for this recipe.
- Measuring cups and spoons
- 9 inch pie dish: This Le Creuset Stoneware pie dish works perfectly!
Ingredients
- Ginger snaps
- Unsalted butter
- Heavy whipping cream
- Cream cheese
- Sweetened condensed milk
- Lemon zest and juice
- Vanilla extract
- Fresh raspberries
- Fresh blueberries
- Mint (optional)
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4th of July Salad {aka Berry Caprese Salad}
Made this 4th of July No Bake Pie recipe? Let me know what you think in the comments!
Recipe
4th of July No Bake Pie
Equipment
- stand mixer or mixing bowl with electric hand mixer
- 9 inch pie dish
- Measuring cups and spoons
Ingredients
For the Crust (optional) - You can also use store bought graham cracker or gingersnap crust.
- 2 cups ginger snap cookie crumbs Choose firm, dry gingersnap cookies (not the moist kind)
- 6 tablespoon unsalted butter, melted
For the lemon filling
- ¾ cup heavy whipping cream
- 8 oz block of cream cheese room temperature
- 14 oz can of sweetened condensed milk
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- ½ cup fresh lemon juice
- ⅓ cup sour cream full fat recommended
For the topping
- ⅓ cup fresh blueberries, washed and dried
- 1 cup fresh raspberries, washed and dried
Instructions
Make the Crust: (or use store bought graham cracker crust)
- Add ginger snaps to a food processor and pulse to a fine crumb. Pour in melted butter and pulse a few more times until well combined. Pour mixture into a 9 inch pie pan and then press the mixture on the bottom and along the edges forming a crust. Place the dish in the freezer to firm up while you make the filling.*The tighter the crust is packed the less likely it will be to fall apart when you slice the pie. You can use the bottom of a glass to really press it into the sides.*
Make the lemon pie filling
- Add ¾ cup of heavy whipping cream to the bowl of a stand mixer or mixing bowl with electric hand mixer. Whip the cream on medium high until stiff peaks are formed. Pour into another bowl and set aside.In the stand mixer bowl combine softened cream cheese with sweetened condensed milk. Whip on high until well combined with no lumps remaining.Add in lemon zest and vanilla extract, whip until combined. Add in sour cream and lemon juice and mix on medium until fully combined.Then gently fold the whipped cream into the mixture until no streaks remain, being careful not to over mix.
Assemble the pie
- Remove the pie crust from the freeze (if making homemade) and pour the pie filling into the crust.Place the pie in the fridge and chill for at least 4 hours or until set.
- Once the pie has set, remove from the fridge and arrange blueberries and raspberries on the top to resemble the American flag. *You can also use strawberries if desired.* Store in the fridge and enjoy!
Heather
Although it tasted good, this pie did not set at all and I was very upset as it was for my husband's birthday. Way too much liquid in this recipe!!
jamjarkitchen
I'm so sorry to hear that Heather! I haven't had that problem before. How long did you give it to set up? Did you whip the cream into stiff peaks and then gently fold it in to avoid knocking out the air? If the cream isn't whipped enough it could make the filling too liquidy.
Nora
This pie turned out so light and creamy, and I loved that crunchy gingersnap crust with the lemon filling. The fruit flag on top makes it extra fun for summer parties!
Grace
This was so festive and easy to put together! It’s the perfect light and refreshing dessert for a summer celebration.
Lora
I made these and they came out perfectly soft and airy with such a delicate texture. It’s such a simple recipe but feels like a little bakery treat every time.Lo
Nicole
This is as festive as it is delicoius. I made it last night, and it was super easy AND tasty. Can't wait for the 4th!
jamjarkitchen
Yay! So glad you liked it!
Ramona
This pie looks amazing and super delicious! I love how lightweight and creamy it looks, I will definitely be trying this out. Thank you for sharing this recipe!