Description
This No Bake Blueberry Cream Pie is a delightful and easy-to-make dessert featuring a buttery graham cracker crust filled with a creamy blend of cream cheese, powdered sugar, and luscious blueberry pie filling. Topped with fluffy whipped topping, it’s a perfect make-ahead treat that requires no oven and is ideal for warm days or when you want a fuss-free dessert.
Ingredients
Units
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/3 cup granulated sugar
Filling
- 8 ounce block cream cheese, softened
- 1 cup powdered sugar
- 21 ounce can blueberry pie filling
- 8 ounce container frozen whipped topping, thawed and divided
Instructions
- Prepare the crust: Combine graham cracker crumbs, granulated sugar, and melted butter in a large bowl, mixing until the mixture is crumbly. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate using your fingers, the back of a spoon, or bottom of a round glass to compact the crust. Chill the crust in the refrigerator for 30 to 45 minutes to help it set before adding the filling.
- Make the filling: In a medium-sized bowl, use an electric mixer to beat together the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the blueberry pie filling, then fold in 1/2 cup of the thawed whipped topping to maintain a light texture.
- Assemble the pie: Spread the blueberry cream cheese filling evenly over the chilled crust. Then, spread the remaining whipped topping over the top of the pie to create a smooth layer.
- Chill before serving: Cover the pie with plastic wrap or a pie cover and refrigerate for at least 2 hours to let the flavors meld and the pie to firm up. Once chilled, cut into slices and serve.
Notes
- Use a food processor to crush the graham crackers for finely ground crumbs; about 12 full sheets yield 1 1/2 cups.
- For convenience, use a store-bought graham cracker crust or traditional flaky pie crust instead of making your own.
- Try other canned pie fillings like strawberry, cherry, or blackberry for different flavor variations.
- Light cream cheese and light whipped topping can be used for a lower calorie version of this pie.
- This pie can be frozen for up to 3 months. Wrap tightly with plastic wrap and aluminum foil before freezing; thaw in refrigerator before serving.
- Add a sprinkle of lemon zest atop the pie before serving for a refreshing, zesty note.
