No Bake Blueberry Pie

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No need to turn on the oven for this pie!  The no-bake pie includes a thick graham cracker crust, luscious cream cheese layer and homemade blueberry pie filling.

No-Bake Blueberry Pie - such a great way to enjoy pie in the summer!

I don’t really think of myself as a pie person.  My sister?  She loves pie.  My dad, too.  I like pies a lot, but don’t get all that excited about them too often.  However, I have a history with this blueberry pie (it pretty much blows every other pie out of the water).  This summer I decided to make a no-bake version.  It simplifies things and adds a nice item to the “don’t-have-to-turn-on-your-oven” repertoire.  Traditional pie crust fans, I’m sorry.  But to the rest of us who are all about the filling anyway, the graham cracker crust is still a great compliment to this perfect specimen of a fruit filling.

No-Bake Blueberry Pie - 3 delicious layers and the filling is perfection

No Bake Blueberry Pie
Serves 8
Slightly adapted from this pie which I blogged about here

Ingredients:
Graham Cracker Crust
180 grams / 6 3/8 ounces (1 ½ cups) finely ground graham cracker crumbs (10-11 full sheets)
55 grams / 1 7/8 ounces (¼ cup) granulated sugar
85 grams / 3 ounces (6 tablespoons / ¾ stick) unsalted butter, melted
Cream Cheese Layer
113 grams / 4 ounces light or regular cream cheese, at room temperature
41 grams / 1 1/2 ounces (3 tablespoons) granulated sugar
1 tablespoon heavy cream
½ teaspoon vanilla extract
Blueberry Pie Filling
165 grams / 5 ¾ ounces (3/4 cup) granulated sugar
25 grams / 7/8 ounce (3 tablespoons) cornstarch
1 gram (1/4 teaspoon) salt
570 grams / 1 pound, 4 ounces (4 cups) blueberries, separated in half (if you can, group the best looking blueberries together, you will want to cook the blueberries that aren’t “perfect”)
2 fluid ounces / ¼ cup water
½ fluid ounce / 1 tablespoon fresh lemon juice (from ~1/2 lemon)
14 grams / ½ ounce (1 tablespoon) unsalted butter, softened at room temperature

Directions:
Prepare pie crust; in a medium bowl, stir together graham cracker crumbs, sugar and melted butter
Press crust ingredients down with your hands into a 9-inch pie plate
Place crust in refrigerator and make cream cheese layer and filling
In the bowl of a stand mixer use whisk attachment to combine ingredients until creamy, light and smooth; set aside and prepare blueberry pie filling
In a medium heavy duty pot, combine the sugar, cornstarch and salt; add half of the blueberries and water
Cook over medium heat, stirring constantly until blueberry mixture turns thickens and turns a very dark purple; this will take several minutes
Remove from heat and stir in lemon juice and butter
Fold in remaining blueberries
Assemble the pie; remove crust from refrigerator and spread cream cheese layer evenly over top; gently spread blueberry filling into pie, making sure to keep cream cheese layer intact
Chill in refrigerator at least one hour before serving and store leftovers in refrigerator; serve at room temperature
Note: 
Crust can be made up to 24 hours before filling, just cover it in seran and keep refrigerated
Pie should be enjoyed within three days of making

No-Bake Blueberry Pie - perfect for the amazing summer blueberries

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5 Responses to “No Bake Blueberry Pie”

  1. Sues July 28, 2014 at 7:45 am #

    I love pie, too, but I love even more that you don’t have to bake this one!!

  2. Erin @ The Spiffy Cookie July 28, 2014 at 9:55 pm #

    I am so in love with this, especially the cream cheese layer!

  3. Joanne July 29, 2014 at 7:08 am #

    To be fair, I love pie. But I LOOOOVVEEE graham cracker crusts. You’ve done good.

  4. Bianca @ Confessions of a Chocoholic July 29, 2014 at 9:56 am #

    I love pie and no bake pie sounds so perfect right about now!

  5. Ami@NaiveCookCooks July 30, 2014 at 9:10 pm #

    I love this idea of no bake pie!! Perfect for hot summers!