Pie Recipes

No Bake Blueberry Pie

Too hot to bake? This no bake blueberry pie is just what you need. A Graham cracker crust adds the perfect amount of crunch to this No Bake Blueberry Pie. Add some decorative whipped cream on top of the no bake blueberry pie and sprinkle with a few blueberries for a pretty presentation.

No Bake Blueberry Pie recipe

Ingredients

  • 10 Graham cracker sheets
  • 6 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons granulated 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

Instructions

  1. Place Graham crackers, butter, cinnamon and 1 tablespoon of the sugar in a food processor.
  2. 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 for 10 minutes.
  3. 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.
  4. 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 blueberries burst.
  5. 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.
  6. To serve, cut pie into wedges and top with dollops of the remaining filling.

Nutrition

Per serving: 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.

Attribution

Recipe and photo used with permission from: US Highbush Blueberry Council



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