No Bake Frozen Blueberry Pie

by Olivia
No Bake Frozen Blueberry Pie

This No Bake Frozen Blueberry Pie is a Summer Delight

Hey y’all! If you’re looking for a refreshing and easy dessert that’s perfect for warm weather, this No Bake Frozen Blueberry Pie is just the ticket. With a creamy blueberry filling and a graham cracker crust, this pie is both luxurious and indulgent. Plus, it’s topped with a delicious blueberry sauce that takes it over the top. Let’s dive into this delightful treat!

Why You’ll Love This Recipe:

  • No-Bake: No need to turn on the oven, making it perfect for hot summer days.
  • Fresh and Fruity: Bursting with fresh blueberries, this pie is a berry lover’s dream.
  • Creamy Texture: The combination of cream cheese, yogurt, and whipped cream creates a smooth and creamy filling.
  • Make-Ahead: This pie can be made ahead and stored in the freezer, making it ideal for entertaining.
No Bake Frozen Blueberry Pie

No Bake Frozen Blueberry Pie

Ingredients:

For the crust:

  • 14 whole (210 grams) graham crackers
  • 1 tablespoon light brown sugar
  • 7 tablespoons (100 grams) unsalted butter, melted

For the filling:

  • 3 cups (450 grams) blueberries, fresh or thawed frozen
  • 2/3 cup (133 grams) granulated sugar
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1 1/2 cups (340 grams) plain yogurt, divided
  • 1/2 cup (63 grams) powdered sugar
  • 1/2 cup heavy cream, chilled

For the topping:

  • 3 cups (455 grams) blueberries (fresh or frozen), plus more for garnish
  • 1 cup water
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons cornstarch, dissolved in 3 tablespoons water
  • 1/2 teaspoon vanilla extract

How to Make This Recipe

Make the crust:

  1. Spray a 9-inch springform pan with nonstick cooking spray.
  2. In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the melted butter and pulse until evenly moistened. Use the bottom of a measuring cup or a glass to press the crust mixture into the bottom of the prepared pan, compacting the mixture well. Place in the freezer. Wash and dry the food processor bowl and blade.

Make the filling:

  1. In the bowl of a food processor, combine the blueberries, granulated sugar, and 1 tablespoon of the yogurt, pulsing until smooth. Set aside.
  2. In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar and beat until smooth. Add in the blueberry mixture, beating to combine.
  3. In another bowl with an electric mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Gently fold into the blueberry cream cheese mixture. Spoon into the prepared crust.
  4. Freeze until solid, about 4 hours or up to 1 week, covered with plastic wrap.

Make the topping:

  1. Place the blueberries in a small saucepan. Cover with the water and stir in the granulated sugar. Heat over medium-high heat until the mixture comes to a low boil and the blueberries begin to burst.
  2. Add the dissolved cornstarch to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat for 5 minutes, or until the sauce thickens.
  3. Remove from heat. Add in the vanilla extract. Allow the mixture to cool enough to pour into the bowl of a blender. Blend until the mixture is pureed. Push through a strainer to make completely smooth. Refrigerate while the pie freezes.

To serve:

  1. Let the pie sit at room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice, rinsing the blade under hot water and wiping off between slices.
  2. Pour the blueberry sauce over each slice and garnish with a handful of fresh blueberries. Serve.
  • Cuisine Type: American
  • Servings: Makes about 8 servings
  • Preparation Time: 25 minutes
  • Cooking Time: 10 minutes
  • Total Time: 35 minutes (plus freezing time)

Variations:

  • Berry Medley: Mix in raspberries or blackberries with the blueberries for a mixed berry pie.
  • Lemon Zest: Add a teaspoon of lemon zest to the filling for a citrusy twist.
  • Nutty Crust: Add finely chopped nuts to the graham cracker crust for added texture and flavor.

Equipment:

  • 9-inch springform pan
  • Food processor
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Saucepan
  • Blender
  • Strainer

Storage:

Store the pie in the freezer, covered with plastic wrap, for up to 1 week. The topping can be stored in an airtight container in the refrigerator for up to 3 days.

What to Serve with This Recipe:

This frozen blueberry pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delightful with a fresh mint garnish.

Tips:

  • Smooth Crust: Press the crust firmly into the pan to ensure it holds together well when sliced.
  • Chilled Tools: Chill your mixing bowl and whisk attachment before whipping the cream to help it whip faster and more easily.
  • Serving: For clean slices, use a sharp knife and wipe it clean between each cut.

FAQ:

Q: Can I use frozen blueberries for the filling?

A: Yes, you can use either fresh or frozen blueberries. If using frozen, thaw them first and drain any excess liquid.

Q: How do I prevent the crust from sticking to the pan?

A: Make sure to spray the pan with nonstick cooking spray before pressing in the crust.

Q: Can I make this pie ahead of time?

A: Absolutely! This pie can be made up to a week in advance and stored in the freezer until you’re ready to serve it.

Approximate Nutrition Information:

  • Calories: 320 kcal per serving
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 50mg
  • Sodium: 180mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 4g
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