Description
A creamy and refreshing no-bake blueberry cream pie featuring a buttery graham cracker crust and a luscious blueberry cream filling—perfect for summer desserts and easy entertaining.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons butter, melted
For the Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 can blueberry pie filling
- 1 cup whipped topping
Optional Garnish
- Fresh blueberries
- Lemon zest
Instructions
1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
2. Press the crust mixture evenly into a 9-inch pie plate and refrigerate for 30–45 minutes until firm.
3. In a large mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy.
4. Gently fold in the blueberry pie filling and half of the whipped topping until well combined.
5. Spread the blueberry cream filling evenly into the chilled graham cracker crust.
6. Top with the remaining whipped topping and smooth it evenly over the pie.
7. Cover the pie and refrigerate for at least 2 hours to allow it to set.
8. Before serving, garnish with fresh blueberries and a sprinkle of lemon zest if desired. Slice with a knife dipped in hot water for clean cuts.
Notes
Chilling the pie longer than the minimum time helps the filling firm up and improves flavor.
Digestive biscuits can be used instead of graham crackers for a slightly different crust flavor.
For a lighter option, use Neufchâtel cheese instead of regular cream cheese.
Fresh blueberries can replace canned filling by cooking them with sugar and cornstarch until thickened.
Non-dairy whipped topping can be used for a dairy-free variation.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg