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.

Adding Blueberries to No Bake Blueberry Pie

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.

Cut Into Blueberry Pie

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.

Slice of No Bake Blueberry Pie

More Summer Pies

4.84 from 6 votes

Blueberry Pie {No Bake}

Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Blueberry Pie is a refreshing, no-bake pie made with fresh blueberries over a graham cracker crust topped with whipped topping.




  • 1 cup (200 g) granulated sugar
  • 3 tablespoons cornstarch
  • teaspoon kosher salt
  • ¼ cup water
  • 4 cups fresh blueberries, divided
  • whipped cream, for topping



  • 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.


  • 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.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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

  2. 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!

  3. 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

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

    1. 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!

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

    1. 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.

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

  6. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.