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

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

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
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!