No Bake Blueberry Cream Pie

One of the great joys in life is a Blueberry Cream Pie. Loaded with lots of fresh blueberries and just the right balance of cream and sweetness to make this dessert a showstopper!

Cream pies are one of those treats we always look for when we’re eating out. For some reason, I never get around to making them at home.

This is a simple recipe that can be used with a variety of fresh fruit and fruit juices. So once you master this easy to make dessert, you can have freshly made cream pies on your dessert menu on a regular basis (and without all the additives).

What Ingredients do I need to make Blueberry Cream Pie?

Let’s start by gathering the ingredients we need to make my Blueberry Cream Pie. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

What kind of juice can I use to make a blueberry cream pie?

When I made my pie, my local Publix was carrying a blueberry-honeybell juice which I absolutely loved.

But you can use blueberry juice (or make your own in a blender), orange juice or tangerine juice to make this delicious cream pie.

You never know what you’re going to find in my refrigerator, sometimes I’m surprised by what’s in there and I do all the shopping.

I had picked up a few star fruit that were on sale at Publix last week and thought what better way to let everyone know this Blueberry Cream Pie was a superstar than with star fruit!

You have to feel good about a dessert that tastes this good and is made with locally sourced fresh ingredients. And what a delicious way to use fresh blueberries!

Wouldn’t your family love to sit down to a slice of this creamy delicious blueberry cream pie?

More Recipes You’ll Love!

• No Bake Peach Tart
• Blueberry Peach Crostata
• Italian Strawberry Ricotta Crostata
• Mascarpone Strawberry Cheesecake
• Banana Cream Pie

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4.96 from 23 votes

No Bake Blueberry Cream Pie

Your family will love this easy to make no-bake blueberry cream pie. Made with blueberries this pie is packed with flavor and superfruit anti-oxidants!

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Servings: 10

Calories: 503kcal

Author: Chef Dennis Littley

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• ⅓ cup brown sugar

Blueberry Cream Pie

• 1 pint fresh blueberries
• 1 cup sugar
• ½ cup blueberry juice orange juice or bluebberry puree (made in your blender) can be substituted
• 2 cups heavy cream
• 1 packet packet knox gelatin
• 8 ounce cream cheese
• 6 ounce Greek blueberry yogurt
• 1 Star Fruit to garnish optional
• 2 tablespoons blueberries to garnish optional
• ½ cup heavy cream whipped to garnish optional

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

Graham Cracker Crust

• melt butter and allow to cool slightly
• mix graham cracker crumbs and brown sugar together in a bowl, then add melted butter to mix and blend until it’s completely worked in.
• press graham cracker mixture into a springform pan, working mixture about an inch up the sides. (use a glass with a flat bottom to push down the crumbs and into the sides)
• place springform pan in refrigerator for 1-2 hours before filling to allow the crust to set.

Blueberry Cream Pie

• place mixer bowl in the freezer to chill
• add blueberries into a saucepan with sugar and blueberry juice. Bring to a boil and allow to boil for 5 minutes.
• Pour blueberry mixture into a bowl to cool.
• When blueberry mixture is still warm (not hot) add in the knox gelatin by sprinkling it on the top. Be careful not to clump it up. Using a wire whip mix in the gelatin.
• place blueberry mixture into the refrigerator until needed.
• Whip cream in chilled bowl, whipping on low then medium gradually whipping the cream. Do not mix on high the whipped cream will break down faster if you whip the cream too fast. Place cream into fridge until ready to use.
• In your mixer whip softened cream cheese and Greek yogurt. After blending add in your chilled blueberry mixture. Mix until fully blended.
• Fold whipped cream into chilled blueberry mixture and pour into springform pan.
• Freeze for 2 hours to set up or chill overnight in your fridge.

Notes

Pie is easier to cut when frozen.

Nutrition

Calories: 503kcal | Carbohydrates: 47g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 243mg | Potassium: 184mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1265IU | Vitamin C: 11.1mg | Calcium: 94mg | Iron: 0.8mg

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