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No Bake Blueberry Pie

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. Add some decorative whipped cream on top of the no bake blueberry pie and sprinkle with a few blueberries for a pretty presentation.


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  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 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: 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: US Highbush Committee.

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