For a no-bake dessert with great texture and flavor, try this blueberry lemon crunch pie recipe!

Note: this is a variation of a recipe that was in the August, 2019 edition of Relish.

Ingredients for the crust:

• 1 ½ cups of finely crushed plain granola
• 2 tablespoons of light brown sugar
• 6 tablespoons of melted unsalted butter

Ingredients for the filling:

• 2 cups of blueberries
• 1 can (14 ounces) of sweetened condensed milk
• ½ cup of lemon juice
• 1 container (8 ounces) of frozen non-dairy whipped topping, thawed

Directions:

1. Mix together the granola, light brown sugar, and unsalted butter in a 9” pie pan.
2. Press this mixture on the bottom and up the sides of the pan to form a crust.
3. Place the crust in the refrigerator to chill.
4. Puree the 2 cups of blueberries in a food processor.
5. Thoroughly mix the blueberry puree with the sweetened condensed milk, lemon juice, and non-dairy whipped topping together in a large bowl.
6. Spoon the completed mixture into the shell of the pie crust.
7. Put whole blueberries on the top if available and desired.
8. Cover the pie with plastic wrap and freeze it for anywhere from 6 hours to 3 days.
9. Before planning to serve, allow the pie to sit for 25 minutes at room temperature.

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