No Bake Blueberry Cream Pie
User Reviews
5
No Bake Blueberry Cream Pie
Description
No Bake Blueberry Cream Pie starts with a graham cracker crust mixed from crumbs, butter, and sugar, pressed firmly and chilled to set. The filling blends softened cream cheese and powdered sugar whipped smooth, folded with canned blueberry pie filling and half of the thawed whipped topping. Spread over the firm crust, the pie is topped with the remaining whipped topping to create a creamy, fruity dessert.
The pie has a balance of creamy sweetness from the cream cheese and whipped topping combined with the bright, sweet-tart flavor of the blueberry filling. The crust adds a crunchy texture that contrasts with the soft filling. Chilling before serving allows the pie to fully set and develop flavor.
This pie is served cold, cut into slices. It pairs well as a refreshing dessert during warmer weather or casual meals. Variations can be made by using other canned pie fillings in place of blueberry.
Tips from the notes include using a food processor for fine graham cracker crumbs and chilling the crust before filling for best results. The pie can be frozen for up to 3 months, tightly wrapped, and thawed in the fridge before serving. Adding lemon zest atop before serving adds a fresh bright note.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 1/3 cup granulated sugar
Filling
- 8 ounce cream cheese softened, block
- 1 cup powdered sugar
- 21 ounce blueberry pie filling can
- 8 ounce frozen whipped topping thawed and divided, container
Instructions
- Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.
- In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.
- Spread the rest of the container of whipped topping over the top of the pie. Cover the pie and chill in the refrigerator for at least two hours before serving. Cut into slices and enjoy!
Notes
- Use a food processor to finely crush graham crackers for a uniform crust texture.
- For convenience, a store-bought graham cracker crust or traditional pie crust can be used instead.
- Different canned pie fillings like strawberry or cherry can replace blueberry for variety.
- Freezing the pie is possible for up to three months; thaw fully in the refrigerator before serving.
- Add fresh lemon zest on top of the pie right before serving for extra brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 487kcal | 24% |
| Carbohydrates | 77g | 26% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 34mg | 11% |
| Sodium | 434mg | 18% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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