Blueberry Pie {No Bake} is an easy-to-make, refreshing pie made with fresh blueberries over a graham cracker crust topped with whipped topping. Try my Blueberry Lemon Heaven Dessert for another no-bake blueberry dessert.
No-Bake Blueberry Pie
There is something glorious about a no-bake dessert, especially in the summertime. This blueberry pie {no bake} is made with fresh blueberries and topped with homemade whipped topping. And, you can even make it easier by using a store-bought graham cracker crust and cool whip, if you choose.
Blueberry Pie Ingredients
This no-bake blueberry pie is really simple to put together. It starts with a graham cracker crust and then is filled with a blueberry mixture and topped with whipped cream.
Crust: To make the crust, it is just a matter of combining graham cracker crumbs and melted butter. You could also use a storebought crust.
Filling: The filling is made on the stovetop, but that is the only cooking needed in this recipe. It’s a blueberry sauce made with fresh blueberries. You could also use frozen blueberries.
Topping: Have you tried making your own homemade whipped topping? It’s light and creamy and would complement this pie so well. Storebought cool-whip would also work.
Can I Use a Store-Bought Crust?
Absolutely! To simplify this no-bake dessert even more, feel free to pick up a store-bought 9-inch graham cracker pie crust! Shortbread crust would also be fantastic.
Can I Use Frozen Blueberries?
Yes, you can use frozen. The blueberries are cooked on a stove-top so if you are cooking them right from frozen, the time it takes to come to a boil may be increased.
More Summer Pies
Blueberry Pie {No Bake}
Ingredients
Crust
- 1 ½ cups (10-12 sheets) honey graham crackers, finely crushed
- 6 tablespoons (85 g) unsalted butter, melted
Filling
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- ¼ cup water
- 4 cups fresh blueberries, divided
- whipped cream, for topping
Instructions
Crust
- In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
- Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.
Filling
- In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.
- Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.
- Once cooled, fold in remaining blueberries and pour the mixture into the crust.
- Place pie in the refrigerator to chill for 2 hours, or until set.
- Serve topped with whipped cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Exactly how my mom ALWAYS made her blueberry pies. An for comment someone said something about smaller blueberry from Maine, mountain wild blueberry would be called huckleberries. At least that’s what we call them here in PA.
i love blueberry pie and muffins too
Do you put this in the fridge to set up without the whipped cream on top or does it matter? Thank you in advance for your help.
My 11 yr old grand son made this . It is DELICIOUS.
I’m single, eat out a lot. Thought I would try this wish some fresh blueberries a camper gave me. I am a Ranger at a S.C. State Park. This receipe
turned out so good making another as I speak.
Amazing and easy.. we skipped the whipped cream
Taste the fresh berries!!
Best pie ever❤️❤️
I’m a huge blueberry lover. I also love lemon with anything blueberry, I substituted fresh lemon juice for the 1/4 water and zested one lemon which I added to the cooled compote. Perfect. Made my fourth pie today.
Oh and I cooked the compote 45 seconds longer added more ( 1/2 pint) fresh blueberry to the compote; then added the other 1/2 of the pint to the cooled compote. This will be in my life forever. Thanks for sharing your recipe with us.
Best blueberry pie ever!!!