Easy Blueberry Cream Pie
Indulge in the luscious simplicity of this Easy Blueberry Cream Pie, a no-bake dessert that combines creamy, tangy, and fruity flavors in every bite. Featuring a buttery graham cracker crust, a dreamy cream cheese and sweetened condensed milk filling, and a vibrant homemade blueberry topping, this pie is as beautiful as it is delicious. With just 20 minutes of prep time and minimal effort, it’s perfect for beginner bakers or anyone looking for a quick yet impressive dessert. Whether you're hosting a dinner party or craving a refreshing summertime treat, this blueberry cream pie will shine as a crowd-pleasing centerpiece.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 14 ounces Sweetened condensed milk
- 0.25 cup Fresh lemon juice
- 1 teaspoon Pure vanilla extract
- 2 cups Fresh or frozen blueberries
- 2 tablespoons Cornstarch
- 0.25 cup Water
- 0.33 cup Granulated sugar (for blueberry topping)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup to press firmly. Refrigerate the crust for at least 30 minutes to set.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add the sweetened condensed milk, lemon juice, and vanilla extract to the cream cheese, and mix until well blended and smooth.
Pour the cream mixture into the chilled graham cracker crust, spreading it evenly. Place the pie back in the refrigerator to chill while preparing the blueberry topping.
In a small saucepan over medium heat, combine the blueberries, cornstarch, water, and granulated sugar. Cook while stirring constantly until the mixture thickens and the blueberries begin to burst, about 5–7 minutes.
Remove the blueberry mixture from heat and let it cool to room temperature.
Once cooled, spread the blueberry topping evenly over the cream filling.
Refrigerate the pie for at least 4 hours, or overnight, to fully set before serving. Slice and enjoy!
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 41.3 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 239 mg | 5% | |
*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.
