No-Bake Blueberry Pie
intro
Cool, juicy no-bake blueberry pie with buttery graham cracker crust, light creamy filling, and glossy fresh berry topping—no oven required for this perfect summer sweet treat.
Ingredients
Steps
Prepare graham cracker crust
In a medium mixing bowl, combine 1 ½ cups (150g) graham cracker crumbs, 2 tablespoons (25g) granulated sugar, and 6 tablespoons (85g) melted unsalted butter, stirring until all crumbs are evenly moistened with the texture of wet sand. Pour the crumb mixture into a 9-inch (23cm) glass pie dish, and press firmly across the bottom and 1 inch up the sides to form a compact, even crust. Place the crust in the refrigerator to chill for 15 minutes while you prepare the filling.
Whip creamy filling base
In a large chilled mixing bowl, add ½ cup (120ml) cold heavy whipping cream. Use an electric hand mixer on medium speed to whip the cream for 2 to 3 minutes, until stiff, billowy peaks form when the mixer is lifted; set aside. In a separate large bowl, beat 8 oz (226g) softened room-temperature cream cheese on medium-low speed for 1 minute, until completely smooth with no lumps. Add ½ cup (60g) powdered sugar and 1 teaspoon (5ml) vanilla extract to the cream cheese, beating on low speed for 30 seconds until fully incorporated.
Fold in fresh blueberries
Use a flexible rubber spatula to gently fold the pre-whipped cream into the smooth cream cheese mixture, taking care not to deflate the air in the whipped cream, until no white streaks remain. Measure 2 cups (300g) of the fresh blueberries, and gently fold them into the creamy mixture until evenly distributed. Remove the chilled graham cracker crust from the refrigerator, scoop the blueberry cream filling into the crust, and spread it into a smooth, even layer. Return the pie to the refrigerator to chill while you make the glaze.
Cook blueberry glaze
In a small saucepan, combine the remaining 2 cups (300g) fresh blueberries, 2 tablespoons (30ml) fresh lemon juice, and ¼ cup (60ml) cold water. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. In a small bowl, whisk 2 tablespoons (16g) cornstarch with the remaining 1 tablespoon (15ml) cold water to make a smooth, lump-free slurry. Slowly stir the slurry into the simmering blueberry mixture, and cook for 2 to 3 minutes, stirring constantly, until the glaze thickens to a syrupy, jam-like consistency with a deep glossy purple color. Remove the pan from heat and let the glaze cool for 10 minutes at room temperature.
Top pie and chill fully
Once the blueberry glaze has cooled for 10 minutes, pour it evenly over the top of the chilled cream filling, spreading gently with a spatula to cover the entire surface, leaving a ¼-inch border of cream filling visible around the edge if desired. Loosely tent the pie with plastic wrap, and refrigerate for a minimum of 4 hours (or up to 24 hours for make-ahead prep) until the filling and glaze are completely firm and set.
Slice and serve chilled
When fully set, remove the pie from the refrigerator, discard the plastic wrap, and slice into 8 even wedges. Serve cold, with an optional dollop of extra whipped cream or a light sprinkle of lemon zest for extra brightness, if preferred.
Tips
2.Never pour hot glaze directly onto the cold cream filling, as this will melt the cream layer and cause the layers to slide or separate; always allow the glaze to cool for the full 10 minutes as directed.
3.For the cleanest, neatest slices, dip a sharp thin-bladed knife in hot water and wipe it dry between each cut when serving the fully chilled pie.
OMG this no-bake blueberry pie was an absolute game changer for our Fourth of July cookout! I was running so late I almost skipped making dessert, and this came together in literally 20 minutes like the recipe said. Everyone was begging for the recipe, even my picky mother-in-law! Will be making this all summer long.
Made this for a post-hike potluck with my trail group last weekend and it was gone in 10 minutes flat! I used wild blueberries I foraged on our last trip up near Flagstaff and it tasted like summer in a slice. Love that I didn’t have to heat up my tiny apartment kitchen in this brutal Arizona heat. The graham cracker crust had the perfect crunch too, no sogginess at all after chilling!
Wait, quick question—can I use frozen blueberries for this if I thaw and drain them really well? My grocery store was totally out of fresh ones this week and I’m supposed to bring dessert to my kid’s soccer potluck tomorrow! Really don’t want to run to three different stores if I don’t have to.
As someone who can barely boil water without messing it up, this recipe was so easy I actually pulled it off! I was nervous no-bake pies would be weirdly jello-y but this was so fresh and bright, my roommates devoured half of it before I even got a second slice. 10/10 for broke college kids who don’t have a working oven in their rental.
I added a little lemon zest to the filling and a sprinkle of powdered sugar on top right before serving and *chef’s kiss*. The balance of tart blueberry and sweet crust was exactly what I wanted for our Sunday family dinner. My grandpa said it was better than the blueberry pie my grandma used to make—don’t tell her I said that lmao.
I made a couple small swaps to lighten this up: used a gluten-free graham cracker crust and swapped half the sugar for monk fruit sweetener, and it was still SO good! Didn’t taste “diet” at all, which is always my biggest worry with modified recipes. Perfect for when I’m craving something sweet but don’t want to derail my weekly goals.
Took this to our office potluck yesterday and I swear people were coming up to me for HOURS asking for the recipe. The best part? I spent less time making this than I did picking out what to wear to the potluck. The 4 hour chill time was perfect, I made it the night before and just grabbed it out of the fridge on my way to work. No stress at all!
I’m obsessed with all things blueberry so I knew I’d love this, but it even exceeded my expectations! I didn’t have a regular pie dish so I made it in a square baking pan and cut it into bars for easier serving at my BBQ, and it worked perfectly. No messy slices, just grab-and-go blueberry goodness. Will absolutely be making this every single blueberry season from now on.
My kids loved it!!! I’ve been struggling to find desserts that aren’t loaded with artificial junk that my two toddlers will actually eat, and this was a home run. They helped me stir the filling and press the crust into the pan, which made it even more fun. We had it after taco night and there were zero complaints (which is basically a miracle in our house).
Hmm, my filling came out really runny even after chilling it for the full 4 hours? Did I do something wrong? I followed the recipe exactly as written, measured everything out, used fresh blueberries, but when I cut the first slice it just oozed everywhere. Tasted great, texture was just off for me.
Made this in our camper RV last week while we were camped near the Olympic Peninsula, and it was the perfect road trip dessert. No oven needed, minimal cleanup, and we picked up fresh blueberries from a roadside stand on our drive. Ate slices on our picnic table while watching the sunset, 10/10 experience all around.
I added a layer of sweetened cream cheese between the crust and the blueberry filling because I’m obsessed with cream cheese in fruit pies, and it was insane how good that combo was. If you’re a cream cheese fan, do yourself a favor and try that hack. The no-bake crust held up perfectly to the extra layer too!
Wait, how long does this keep in the fridge? I want to make it on Sunday for meal prep so I have a little sweet treat to look forward to after work every night next week, but I don’t want it to go bad before I finish the whole pie.
Y’all, I’ve made this three times in the last two weeks. First for a Fourth of July party, then for my neighbor’s cookout, then just because my wife begged me to make it again. It’s just that good. I don’t even like fruit pie that much and I’m over here eating two slices a sitting. Who am I??
Veganized this super easily by using vegan butter for the graham cracker crust and swapping the regular sugar for coconut sugar, and it came out incredible. Brought it to my vegan book club meetup and everyone asked for the recipe, even the people who say they hate vegan desserts! Love when a simple recipe is this easy to adapt.
Panicked because I forgot to make dessert for my friend’s birthday dinner, threw this together in 18 minutes flat, and only had time to chill it for two and a half hours before we had to leave. Would it have been better with the full 4 hours? Probably. Did everyone still rave about it and ask for seconds? Absolutely. No-bake recipes are a lifesaver for chaotic people like me.
I used fresh blueberries from my own backyard bush for this and it was the most delicious thing I’ve made all summer. There’s something so satisfying about using fruit you grew yourself, and this recipe let the blueberry flavor be the star instead of covering it up with a bunch of extra stuff. The crust was buttery and perfect too.
Made this for my beach day picnic last weekend and it was the perfect beach snack. I kept it in the cooler until we were ready to eat, and it held up great even in the 90 degree heat (as long as we didn’t leave it sitting directly in the sun, obviously). Way better than bringing cookies that get all melty and gross in the heat.
Is there a way to make this without a graham cracker crust? I love blueberry pie but I’m not the biggest fan of graham crackers, and I was thinking maybe a shortbread crust or even an oat crust would work? Would that mess up the texture at all?
Made this for my date night in with my boyfriend last night and he said it was better than the fancy restaurant blueberry pie we had on our first date. Total win! We ate it while watching old movies and it was the perfect cozy, low-fuss dessert for a night in. No fancy techniques or equipment needed, which is ideal for me because I’m a terrible baker lmao.