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
- 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.
- 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.
- 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.
- 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.
- 1 ½ cups (10-12 sheets) honey graham crackers, finely crushed
- 6 tablespoons (85 g) unsalted butter, melted
- 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
- In a small bowl, combine melted butter with graham cracker crumbs, ensuring every crumb is coated. This acts as the cohesive element.
- 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.
- In a large saucepan over low heat, combine sugar, cornstarch, and salt. Gradually whisk in water until smooth.
- Add half of the blueberries. Bring the mixture to a boil, continuing to cook until thickened (approximately 2 minutes). Set aside to cool.
- Once cooled, fold in the remaining blueberries and pour the mixture into the crust.
- Place the pie in the refrigerator to chill for 2 hours or until set.
- Serve the chilled pie, generously topped with whipped cream.