Craving a sweet treat but short on time? This no-bake blueberry pie is the perfect answer! It’s unbelievably delicious, surprisingly healthy, and requires absolutely no oven time. Perfect for a quick dessert, a summer picnic, or even a sophisticated potluck, this recipe is a guaranteed crowd-pleaser. Get ready to experience the burst of fresh blueberries in a creamy, dreamy pie that's as easy to make as it is to devour. Let’s get baking (or rather, not baking!)
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 4 cups fresh blueberries (or frozen, thawed and drained)
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Make the crust:
- In a medium bowl, combine graham cracker crumbs and granulated sugar.
- Pour in the melted butter and mix until evenly moistened. The mixture should hold together when pressed.
- Press the crumb mixture firmly into the bottom of a 9-inch pie plate. Use the bottom of a measuring cup or glass to create an even layer.
- Refrigerate the crust while you prepare the filling.
Make the filling:
- In a medium saucepan, combine blueberries, granulated sugar, cornstarch, cinnamon, and salt.
- Cook over medium heat, stirring frequently, until the blueberries have softened and the mixture has thickened, about 5-7 minutes. The filling should resemble a thick jam.
- Remove from heat and let cool completely.
Assemble the pie:
- Pour the cooled blueberry filling over the chilled graham cracker crust.
- Spread evenly and refrigerate for at least 2 hours to allow the filling to set.
Make the whipped cream:
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Spoon the whipped cream over the set blueberry filling before serving.
Tips for the Best No-Bake Blueberry Pie:
- Use high-quality blueberries: The flavor of the blueberries is the star of this pie, so use the freshest, tastiest blueberries you can find.
- Don't overcook the filling: Overcooked blueberries can become mushy. Cook the filling just until it thickens.
- Chill thoroughly: Allowing the pie to chill for at least 2 hours ensures the filling sets properly and the crust stays firm.
- Get creative with toppings: Add a sprinkle of chopped nuts, a drizzle of chocolate sauce, or fresh mint leaves for an extra touch of deliciousness.
Variations:
- Lemon Blueberry Pie: Add the zest and juice of one lemon to the blueberry filling for a zesty twist.
- Mixed Berry Pie: Substitute or add other berries like raspberries, blackberries, or strawberries to the filling.
- Vegan Option: Use vegan butter and a vegan whipped cream alternative for a dairy-free version.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: 18-22g
- Carbohydrates: 45-50g
- Protein: 4-5g
This no-bake blueberry pie is a simple, delicious, and healthy dessert option perfect for any occasion. Enjoy the ease and the incredible taste! It’s the perfect recipe for busy weeknights or delightful weekend gatherings. Try it and let us know what you think!