Frozen Blueberry Pie
intro
Bright, creamy no-bake frozen blueberry pie with a buttery graham cracker crust, packed with sweet-tart berry flavor, ideal for hot summer gatherings.
Ingredients
Steps
Prep graham cracker crust
First, melt 6 tablespoons unsalted butter in a small microwave-safe bowl on 50% power for 30 seconds until fully liquid. In a medium mixing bowl, combine 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar, and the melted butter, stirring until all crumbs are evenly moistened and hold together when squeezed. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch (23cm) springform pan, using the flat bottom of a measuring cup to compact it evenly. Place the pan in the freezer to set for 10 minutes while you prepare the filling.
Whip chilled heavy cream
In a cold medium mixing bowl, beat 1 cup chilled heavy whipping cream with an electric hand mixer on medium-high speed for 2-3 minutes until stiff, billowy peaks form when the mixer beaters are lifted. Do not overwhip to the point of curdling or grainy texture. Transfer the bowl of whipped cream to the refrigerator to keep cold until ready to use.
Mix blueberry filling base
Add 3 cups of the frozen blueberries (reserve 1 cup for later folding), softened 8oz cream cheese, 1 can sweetened condensed milk, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon fine sea salt to a countertop blender. Blend on medium speed for 45-60 seconds until completely smooth, with no visible lumps of cream cheese or whole blueberries remaining.
Fold filling components
Pour the smooth blended blueberry mixture into a large mixing bowl. Gently fold in the reserved 1 cup of whole frozen blueberries with a silicone spatula, then fold in the chilled whipped cream in 2 equal additions, stirring slowly with a light hand to keep the filling airy, taking care not to deflate the whipped cream.
Assemble and freeze pie
Remove the set graham cracker crust from the freezer, and pour the entire blueberry filling into the crust, spreading it evenly across the top with an offset spatula to create a smooth, level surface. Loosely cover the pan with plastic wrap, and place it on a level middle shelf in the freezer for a minimum of 4 hours, or until the pie is completely firm to the touch and set all the way through.
Slice and serve pie
When ready to serve, remove the pie from the freezer, run a thin knife warmed under hot water around the inner edge of the pan, and release the springform clasp. Let the pie rest at room temperature for 5 minutes to soften slightly for clean slicing, then cut into 8 even wedges, topping each with extra blueberries or a dollop of whipped cream if desired.
Tips
2.For picture-perfect clean slices, dip a sharp thin knife in warm water and wipe it dry between every cut; this prevents the frozen filling from sticking and tearing as you slice.
3.If you do not own a springform pan, use a standard 9-inch glass pie dish lined with a 2-inch overhang of plastic wrap, which lets you easily lift the fully frozen pie out for neat slicing.
OMG this no-bake frozen blueberry pie was a total game changer for our 4th of July cookout! I threw it together in 15 minutes flat the night before, stuck it in the freezer, and every single guest asked for the recipe. My kids went back for seconds before I even finished my first slice. SO good, not too sweet, perfectly tart from the wild blueberries I used. 10/10 will be making this on repeat all summer long!
Took a chance on this for my girlfriend’s birthday since she’s obsessed with all things blueberry, and she said it’s better than the fancy bakery pie we got on our first date. No baking required meant I didn’t heat up our tiny NYC apartment in this brutal summer heat, which is a massive win. Tiny tweak I made: added a little extra lemon zest to the filling and it made the blueberry flavor pop so much!
This is the perfect meal prep treat for post-hike snacks! I cut mine into individual slices, wrapped them in parchment paper, and stashed them in the freezer to grab and go after weekend trails. The graham cracker crust stays nice and crisp even frozen, and the cold blueberry filling is so refreshing after being out in the mountain sun for hours. This is going to be a staple in my freezer all hiking season.
Brought this to my church potluck last Sunday and the whole pie was gone in 10 minutes! I was worried the no-bake filling would be too runny but it set up perfectly after the full 4 hours in the freezer, zero issues at all. The only bummer is I didn’t save an extra slice for myself to eat at home after, ha!
Wait, this is listed as easy difficulty and only 20 minutes of actual prep? I’m a total beginner in the kitchen and I burn toast half the time, so I’m nervous to try even no-bake recipes. Do I need any fancy tools for this? I only have a basic mixing bowl and a cheap pie dish in my dorm, no mixers or anything.
Made this for our family movie night last weekend and it was the perfect cool treat when it was 112 degrees outside here in Phoenix. We topped each slice with a little dollop of whipped cream and some extra fresh blueberries, and my kids loved it—my 10-year-old son said it’s better than the ice cream cake we usually get for birthdays. Easy, affordable, ridiculously tasty—total winner in my book.