Blueberry Pie {No Bake}

filed under: Dessert · Pies + Tarts on July 10, 2021

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.

Slice of Blueberry Pie

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.

Adding Blueberries to No Bake Blueberry Pie

Graham Cracker Crust

For the crust of the blueberry pie {no bake}, you have a few options. You can buy graham cracker crusts, buy graham cracker crumbs, or simply smash a bunch of graham crackers to make the crust. To make the crust, combine the graham cracker crumbs and the melted butter in a small bowl. Use a fork to mix the two ingredients, making sure that every single graham cracker crumb is coated in butter. 

Pour the coated graham cracker crumbs into a 9-inch pie dish. Press the crumbs flat with your hands. Then, use the bottom of a kitchen glass to press the crust even flatter. Make sure you get some of the crust up the sides of the pie pan as well. Set the crust aside as you make the blueberry filling.

Cut Into Blueberry Pie

How to Make Blueberry Pie 

With the crust in the pie dish, it’s time to get the blueberry filling made. To make the filling, first, in a large saucepan over low heat, add the sugar, cornstarch, and salt. Slowly drizzle in the water, whisking until smooth.

Next, add half (2 cups) of the blueberries to the mixture. Bring to a boil and continue cooking for about 2 minutes. The sauce should thicken. Set it aside to cool.

Once cooled, fold in the remaining blueberries and pour the mixture into the prepared crust. Place the no-bake blueberry pie in the refrigerator to chill for at least two hours. Once set, remove the pie from the refrigerator, top with whipped topping, and serve. Store the pie, covered, in the refrigerator for up to five days.

Slice of No Bake Blueberry Pie

Looking for More Blueberry Desserts?

Blueberry Cream Cheese Bars {Copycat Blueberry Jamboree}

Blueberry Dump Cake

Lemon Blueberry Cake

Blueberry Cobbler

4 from 1 vote
Blueberry Pie {No Bake}
Prep Time
15 mins
Chill
2 hrs
Total Time
2 hrs 15 mins
 

Blueberry Pie is a refreshing, no-bake pie made with fresh blueberries over a graham cracker crust topped with whipped topping.

Course: Dessert
Cuisine: American
Keyword: Blueberry Pie {No Bake}
Servings: 8
Calories: 358 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Crust
  • cups graham cracker crumbs, about 10 sheets of crackers
  • 6 tablespoons (85g) butter, melted
Filling
  • 1 cup (200g) granulated sugar
  • 3 tablespoons cornstarch
  • teaspoon kosher salt
  • ¼ cup water
  • 4 cups fresh blueberries, divided
  • whipped cream, for topping
Instructions
Crust
  1. 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.

  2. 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
  1. In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.

  2. Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.

  3. Once cooled, fold in remaining blueberries and pour the mixture into the crust.
  4. Place pie in the refrigerator to chill for 2 hours, or until set.

  5. Serve topped with whipped cream.

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Comments

  • Debrah White says:

    When will your new recipe book be out?

  • marianne says:

    Your recipes are delicious.
    Your website is irritating. I know your recipes can be free because you sell ads.
    Please place ads in less intrusive positions for those of us in a hurry

  • Gwendolyn says:

    I have been making this text for years. It is so good.

  • Holly says:

    If you’re in that big of a hurry that scrolling past a tiny add is too much, buy your pie at the store. Love the recipes, the site is great!

  • Natalie says:

    Can I make this in a spring foam pan, and I love seeing ur recipe, haven’t have time to make them but I will,especially this blueberry pie. Thanjs for ur recipe

    • Amanda Rettke says:

      I haven’t made it in a spring form pan but you should be able too!

  • Linda Brown says:

    This pie sounds delicious but I’m diabetic. Would it work with splenda or something similar?

    • Amanda Rettke says:

      Hi Linda – I haven’t made it with a sugar substitute so can’t speak to its effectiveness. If you end up trying that please let me know what you think!

  • Joleen redfield says:

    Do you have a recipe for raspberry lemon bars?!

  • Sheri says:

    How would the recipe be altered if you use frozen blueberries instead of fresh? For the no bake blueberry pie?

    • Amanda Rettke says:

      Hi- this is what the post says: “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.” There is no change to the recipe.

  • Joe says:

    Can I use frozen blueberries

    • Elizabeth Keeney says:

      Hi, Joe! I work with iambaker and am happy to help with questions. Yes, you can use frozen blueberries. Have a wonderful day!

  • NRS says:

    How would this pie taste without the whipped cream for those who are lactose intolerant (like me)? And then top pieces with whipped cream for those who aren’t? Thanks!

  • Karl Smith says:

    I love blueberries so this recipe looks great. I’d suggest you include nutritional information for all your recipes. It would be valuable information to readers that care about nutrition.