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No Bake Frozen Blueberry Pie Recipe

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★★★★★

4.6 from 471 reviews

This no-bake frozen blueberry pie is a refreshing and creamy dessert perfect for warm days. It features a crunchy graham cracker crust, a luscious blueberry cream cheese filling, and a homemade blueberry topping sauce. Easy to prepare without an oven, this pie is chilled in the freezer until firm, offering a delightful balance of sweet and tangy flavors with a smooth, velvety texture.

Ingredients

Scale

Crust

  • 14 whole graham crackers (210 grams)
  • 1 tablespoon light brown sugar
  • 7 tablespoons unsalted butter, melted (100 grams)

Filling

  • 3 cups blueberries, fresh or thawed frozen (450 grams)
  • 2/3 cup granulated sugar (133 grams)
  • 8 ounces cream cheese, at room temperature (227 grams)
  • 1 1/2 cups plain yogurt, divided (340 grams)
  • 1/2 cup powdered sugar (63 grams)
  • 1/2 cup heavy cream, chilled (120 ml)

Topping

  • 3 cups blueberries, fresh or frozen (455 grams), plus more for garnish
  • 1 cup water (240 ml)
  • 1/2 cup granulated sugar (100 grams)
  • 2 tablespoons cornstarch, dissolved in 3 tablespoons water (approx. 16 grams cornstarch)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the crust: Spray a 9-inch springform pan with nonstick cooking spray. In a food processor, pulse graham crackers and light brown sugar until finely ground. Add melted butter and pulse until evenly combined. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Freeze the crust to set while preparing the filling. Wash and dry the food processor bowl and blade.
  2. Make the filling: In the food processor, combine 3 cups of blueberries, granulated sugar, and 1 tablespoon of yogurt. Pulse until smooth and set aside. Using an electric mixer, beat the cream cheese at high speed until light and creamy. Add the remaining yogurt and powdered sugar, beating until smooth. Add the blueberry puree and mix to combine. In a separate bowl, beat chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the blueberry cream cheese mixture. Spoon this filling into the prepared crust.
  3. Freeze the pie: Cover the pie with plastic wrap and freeze until solid, approximately 4 hours or up to 1 week.
  4. Prepare the topping: Place 3 cups blueberries in a small saucepan. Add water and sugar, heating over medium-high heat until the mixture reaches a low boil and the berries begin to burst. Stir in the dissolved cornstarch and bring the mixture to a rolling boil. Reduce heat and simmer for 5 minutes until thickened. Remove from heat, add vanilla extract, and let cool slightly. Transfer to a blender and puree until smooth. Strain the sauce through a fine sieve for a silky texture. Refrigerate while the pie is freezing.
  5. Serve: Allow the pie to sit at room temperature for 5 to 10 minutes to soften slightly. Use a large, sharp knife rinsed with hot water and wiped dry between slices to cut the pie. Pour the blueberry sauce over slices and garnish with fresh blueberries before serving.

Notes

  • You can use fresh or frozen blueberries for both the filling and topping; thaw frozen berries before use.
  • For a firmer crust, chill it longer before adding the filling.
  • If you prefer a less sweet dessert, reduce granulated sugar slightly in filling and topping.
  • Make sure the cream cheese is at room temperature to ensure a smooth filling.
  • The pie can be stored in the freezer for up to one week.

Keywords: no bake blueberry pie, frozen blueberry pie, blueberry cream cheese pie, easy no bake dessert, summer pie

Find it online: https://dinewithlily.com/no-bake-frozen-blueberry-pie-recipe/