No Bake Blueberry Pie
This no bake blueberry pie has a buttery graham cracker crust and a fresh blueberry pie filling. I then topped the whole pie with dollops of homemade whipped cream!
Servings: 10 slices
Calories: 321kcal
Equipment
- 9.5 Inch Pie Plate
- Food Processor
- Medium Saucepan
- Whisk
- Electric Stand Mixer
Ingredients
Graham Cracker Crust
- 10 graham cracker sheets, crumbs (about 1 ¼ cups)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
Blueberry Filling
- ¾ cup sugar
- ¼ cup water
- 3 tablespoons corn starch
- ⅛ teaspoon salt
- 4 cups fresh blueberries, divided
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ¼ teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Spray a 9.5 inch pie plate with non-stick spray. Set aside.
- Use a food processor or blender to pulse the graham crackers into fine crumbs. In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar.
- Pour the crumbs into the prepared pie plate and use your fingers or the bottom of a ¼ measuring cup to press the crumbs into the bottom of the plate and up the sides. Place the crust in the freezer while you make the filling
Blueberry Filling
- In a medium saucepan over medium-high heat, whisk together the sugar, water, corn starch, and salt until fully combined. Then mix in 3 ½ cups of fresh blueberries.
- Use a rubber spatula to occasionally stir the mixture until it starts to boil (5-10 minutes). Once boiling, reduce the heat to medium and keep stirring until the mixture is thick (like blueberry pie filling).
- Pour the filling into a heat-safe bowl, and fold in the remaining ½ cup of fresh blueberries. Then pour over the prepared crust. Chill in the refrigerator for 3 hours.
Whipped Cream
- Once the pie has set, make the whipped cream. In the bowl of an electric stand mixer using the whisk attachment, whisk together the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes (or until stiff peaks).
- Top the pie with the whipped cream. I decorated around the border of the pie but you could also spread it all over the top.
- Keep any leftover pie slices in an airtight container in the refrigerator for up to 4 days.
Notes
Pie Pan: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.
Crust: When making the filling, be sure to freeze the crust. This helps the butter to solidify once again.
Blueberry Mixture: Be sure to whisk the filling occasionally while it's cooking to avoid burning.
Chill Time: The pie needs to chill in the refrigerator for at least 3 hours before decorating and serving.
Nutrition
Serving: 1slice | Calories: 321kcal | Carbohydrates: 42g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 131mg | Potassium: 97mg | Fiber: 2g | Sugar: 30g | Vitamin A: 382IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
