Blueberry Peanut Butter Pie
intro
Creamy nutty peanut butter filling layered with bright juicy blueberry compote on a crunchy graham cracker crust: an easy no-bake summer crowd-pleaser.
Ingredients
Steps
Prepare the pie crust
Stir 1 ½ cups (150g) graham cracker crumbs, 2 tablespoons (25g) granulated sugar, and 6 tablespoons (85g) melted unsalted butter in a medium bowl until all crumbs are evenly moistened. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch (23cm) pie dish. Chill in the refrigerator for 15 minutes while you prep the remaining components.
Cook blueberry compote
Add 1 ½ cups (225g) fresh blueberries, 1 tablespoon (15ml) fresh lemon juice, the remaining 2 tablespoons (25g) granulated sugar, and 1 tablespoon (8g) cornstarch to a small saucepan set over medium heat. Stir constantly for 5-7 minutes until berries burst and the mixture thickens to a spreadable, jam-like consistency. Remove from heat and let cool completely to room temperature, about 20 minutes, before using.
Mix peanut butter base
In a large mixing bowl, beat 8 ounces (226g) fully softened room-temperature full-fat cream cheese and 1 ½ cups (390g) creamy no-stir peanut butter with an electric mixer on medium speed for 2 minutes until completely smooth, with no visible lumps. Add 1 cup (120g) powdered sugar, 1 teaspoon (5ml) vanilla extract, and ¼ teaspoon (1.5g) fine salt, then beat on low speed for 1 minute until fully combined.
Fold in whipped cream
In a separate chilled metal bowl, whip 1 cup (240ml) cold heavy whipping cream with an electric mixer on high speed for 2-3 minutes until stiff peaks form (the cream peak stands straight up when the mixer is lifted, with no flopping tip). Gently fold half the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining half until no white streaks remain, taking care not to overmix and deflate the fluffy cream.
Layer pie components
Retrieve the chilled graham cracker crust from the refrigerator. Spread half the peanut butter filling in an even layer over the crust bottom. Spoon all cooled blueberry compote over the first peanut butter layer, spreading it gently to leave a ½-inch plain border around the pie edge. Dollop the remaining peanut butter filling over the compote, then spread carefully to fully cover the blueberry layer.
Chill and garnish pie
Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours (or up to 24 hours for make-ahead prep) until the filling is fully firm and set. Right before serving, scatter the remaining ½ cup (75g) fresh blueberries evenly over the pie top. Slice into 8 equal wedges to serve.
Tips
2.Ensure your cream cheese is softened to cool room temperature (65°F/18°C) before mixing; cold cream cheese creates lumpy filling, while warm melted cream cheese makes the filling runny.
3.Let the blueberry compote cool fully to room temperature before layering; warm compote will melt the whipped cream in the filling, causing blurry layers and a soft, un-set texture.
OMG this no-bake pie was such a game changer for my last minute potluck! I threw it together the night before, let it chill in the fridge, and everyone was asking for the recipe. The combo of salty peanut butter and sweet blueberry is *chef’s kiss*
Wait, can I use frozen blueberries for this? I have a giant bag in my freezer and don’t feel like running to the store for fresh. Also, would crunchy peanut butter work instead of creamy?
My kids went absolutely crazy for this! I let them help spread the peanut butter layer and dump the blueberry topping, and they were so proud to serve it at family dinner last night. Even my pickiest eater asked for a second slice. SO good.
Brought this to my neighborhood block party and it was the first dessert gone! I will say I added a little extra graham cracker crumbs to the crust because I like it extra thick, but otherwise followed the recipe exactly. 10/10 will make again.
Wait, 4 hours of chill time? Is that mandatory? I’m hosting friends in 2 hours and was hoping this would be quick enough to whip up before they get here 😅
Made this for my meal prep this week as a little sweet treat to have after dinners, and it held up perfectly all 5 days in the fridge! I cut it into individual slices and stored them in airtight containers, super convenient. The flavor gets even better after a day or two tbh.
I made this for my granddaughter’s birthday since she’s obsessed with peanut butter and blueberries, and she said it was better than the bakery pie we got last year! I used a homemade oat crust instead of graham cracker because that’s what I had on hand, and it was delicious.
Has anyone tried making this vegan? I’m thinking maple syrup instead of honey, coconut cream for the dairy part, and vegan graham crackers? Curious if the ratios would hold up.
This was SO easy to make, I’m actually shocked. I’m terrible at baking (like, burn cookies every time terrible) and this came out looking exactly like the photos. My roommate thought I ordered it from a fancy dessert shop lmao
I added a little lemon zest to the blueberry layer and it brightened the whole thing up so much! Cut through the richness of the peanut butter perfectly. Will definitely be making this all summer long for cookouts.
Tried this over the weekend and thought it was good, but a little too sweet for my taste. Next time I’ll cut back on the powdered sugar in the peanut butter layer by a couple tablespoons, that should balance it out for me.
How well does this hold up if I make it the night before a bake sale? I don’t want it to get soggy or runny while it’s sitting out on the table for a couple hours.
Game changer dessert for people who hate turning the oven on in the summer! It’s been 90+ degrees here for weeks and I refuse to make anything that requires preheating, so this was exactly what I needed. The blueberry topping is so fresh and bright, 10/10.
I swapped the graham cracker crust for a crushed almond and date crust to make it a little higher protein, and it slapped. Even my gym buddies who only eat chicken and rice asked for a second slice. Will be adding this to my regular rotation.
Wait, I don’t have a springform pan! Can I make this in a regular 9 inch pie dish? I don’t want to buy a whole new pan just for one recipe.
Made this for our Sunday family dinner and everyone raved! My sister who hates peanut butter even loved it because the blueberry balances it out so well. I topped mine with a little extra whipped cream and fresh blueberries for garnish, so pretty.
I was a little unsure about peanut butter and blueberry together at first, but trust me, it works. The salty, creamy peanut butter pairs so perfectly with the tart, juicy blueberries. I’m already planning to make this for my 4th of July party next month.
Made this for my wife for Mother’s Day since it’s her two favorite flavors, and she cried (happy tears!). I’m a pretty messy cook so the kitchen was a disaster after, but the pie came out perfect and that’s all that matters. 10/10 would make a mess again for this.
Is there a nut-free swap for the peanut butter? My son has a peanut allergy but he loves blueberries, and I’d love to make this for his class snack day.
Made this before our cross-country road trip last week, kept it in our cooler, and we snacked on slices for the first two days of driving. It held up so much better than I thought it would, and it was such a nice treat instead of gas station candy bars. Will definitely be a road trip staple from now on.