Blueberry Cream Pie
Indulge in the luscious layers of this irresistible Blueberry Cream Pie, a no-fuss dessert that perfectly balances sweet, tangy, and creamy flavors. Featuring a golden graham cracker crust baked to perfection, a velvety cream cheese layer whipped with heavy cream, and a vibrant blueberry topping made from both cooked and fresh berries, this pie is a feast for both the eyes and the palate. Ready in just 30 minutes of hands-on time, it’s an ideal make-ahead treat that chills to creamy perfection in the refrigerator. Perfect for summertime gatherings, holiday dinners, or whenever you crave a fruity, decadent dessert, this Blueberry Cream Pie will quickly become a favorite. Whether you’re searching for a berry-filled dessert, a cream cheese pie, or an easy no-bake option with minimal effort, this recipe ticks all the boxes! Serve it chilled and watch it disappear in seconds.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 3 cups Fresh blueberries
- 0.5 cups Granulated sugar (for blueberry topping)
- 2 tablespoons Cornstarch
- 0.25 cups Water
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 8 ounces Cream cheese, softened
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, mix the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let it cool completely.
In a medium saucepan, combine 2 cups of blueberries, 1/2 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and gently fold in the remaining 1 cup of fresh blueberries. Let cool to room temperature.
In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Set aside.
In another large mixing bowl, beat the cream cheese and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully blended.
Spread the cream layer evenly over the cooled graham cracker crust.
Spoon the cooled blueberry mixture over the cream layer, spreading it gently to cover the entire surface.
Chill the pie in the refrigerator for at least 4 hours, or until set.
Serve cold and enjoy your delicious Blueberry Cream Pie!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 33.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
