Refreshing No-Bake Blueberry Pie Delight

Savor the sweetness of summer with this delightful No-Bake Blueberry Pie that promises ease of preparation and a burst of refreshing flavors. Made with luscious fresh blueberries nestled on a graham cracker crust and adorned with homemade whipped topping, this pie is the epitome of simplicity and indulgence. For those seeking convenience, a store-bought graham cracker crust and cool whip can effortlessly streamline the process.

Blueberry Pie Ingredients

1. Crafting this no-bake blueberry pie is a breeze, featuring a graham cracker crust filled with a delectable blueberry mixture and crowned with the perfect whipped cream topping.
2. Crust: Form the crust by harmoniously blending finely crushed honey graham crackers with melted butter. Alternatively, opt for a hassle-free store-bought crust for added convenience.
3. Filling: The stovetop plays host to the only cooking required in this recipe. The blueberry filling is a delectable sauce created with fresh blueberries, with the option to use frozen blueberries for added flexibility.
4. Topping: Elevate your pie with the ethereal lightness of homemade whipped topping. If time is of the essence, store-bought cool whip effortlessly steps in as a worthy substitute.

Can I Use a Store-Bought Crust?

Certainly! Simplify the no-bake dessert further by opting for a 9-inch store-bought graham cracker pie crust. Additionally, a shortbread crust can infuse an extra layer of deliciousness.

Can I Use Frozen Blueberries?

Indeed, frozen blueberries can seamlessly integrate into this recipe. As the blueberries are cooked on the stovetop, anticipate a potential increase in boiling time when using frozen berries directly.

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

1. In a small bowl, combine melted butter with graham cracker crumbs, ensuring every crumb is coated. This acts as the cohesive element.
2. Pour the graham cracker mixture into a 9-inch pie dish. Flatten with your hand and then use a kitchen glass to press it flatter, starting from the center and working outwards and upwards. Set aside.

Filling

1. In a large saucepan over low heat, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth.
2. Add half of the blueberries. Bring the mixture to a boil, continuing to cook until thickened (approximately 2 minutes). Set aside to cool.
3. Once cooled, fold in the remaining blueberries and pour the mixture into the crust.
4. Place the pie in the refrigerator to chill for 2 hours or until set.
5. Serve the chilled pie, generously topped with whipped cream.