Too hot to bake? This no bake blueberry pie is just what you need. A Graham cracker crust adds the perfect amount of crunch. Add some decorative whipped cream on top of the no bake blueberry pie and sprinkle with a few blueberries for a pretty presentation.
10 Graham cracker sheets
6 tablespoons butter, melted
1/4 teaspoon ground cinnamon
3 tablespoons sugar
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
4 cups fresh blueberries
2 tablespoons water
4 teaspoons cornstarch
Place Graham crackers, butter, cinnamon and 1 tablespoon of the sugar in
a food processor.
Pulse until mixture is ground to fine crumbs and combined. Press evenly
onto bottom and sides of a 9-inch deep dish pie plate. Chill 10 minutes.
In a medium bowl beat cream cheese until smooth. Add sweetened condensed
milk, lemon juice and vanilla extract; beat until smooth. Pour all but 3/4 cup of
the filling into crust. Chill, covered, for 1 hour. Chill remaining filling
in a small container until ready to serve pie.
In a medium saucepan combine 2 cups of the blueberries, water,
cornstarch and remaining 2 tablespoons sugar. Cook over medium-low heat,
stirring constantly, until mixture comes to a boil, thickens, and
Remove from heat. Stir in 1 1/2 cups of the remaining blueberries.
Spread mixture over pie. Top with remaining 1/2 cup berries. Let chill 3
hours before serving.
To serve, cut pie into wedges and top with dollops of the remaining
Nutrition: Daily Value % - Total Fat 26g Saturated Fat 15g Total
Carbohydrates 68.3g Total Sugars 55g Protein 8.9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value
may be higher or lower depending on your calorie needs.
Recipe and photograph Recipe and photo credit: the US Highbush