Can I use fresh blueberries instead of pie filling?

While this recipe is designed for the consistency of pie filling, you can make your own by cooking 3 cups of fresh blueberries with 1/2 cup sugar, 2 tablespoons cornstarch, and 2 tablespoons lemon juice until thickened. Cool completely before using in the recipe.

My cream cheese mixture has lumps. What went wrong?

The most common cause is cream cheese that wasn't fully softened. If you encounter this, try warming the mixture very briefly in the microwave (10-second bursts) and beating again until smooth, or push it through a fine mesh sieve.

Can I make this recipe with a homemade graham cracker crust?

Absolutely! Simply combine 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter and 3 tablespoons sugar, press into a pie plate, and refrigerate for 30 minutes before filling.

How far in advance can I make this pie?

This pie is best when made 12-24 hours in advance, giving it plenty of time to set up properly. It will remain delicious for up to 3-4 days in the refrigerator, making it perfect for busy holiday preparations.

No Bake Blueberry Pie Recipe

Description

This No Bake Blueberry Pie is the perfect dessert for any occasion. With its creamy filling made from a blend of cream cheese, whipped topping, and blueberry pie filling, nestled inside a graham cracker crust, this pie is delightfully easy to prepare and full of flavor. No baking required, making it a stress-free and quick dessert option. Serve it chilled for a refreshing and indulgent sweet treat!

Ingredients

Units Scale

Filling

8 ounces cream cheese, room temperature
1/2 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
21 ounces blueberry pie filling
8 ounces extra creamy whipped topping, thawed (divided into 1 cup and 2 cups)

Crust

6 ounces pre-made graham cracker pie crust

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Instructions

Prepare the Cream Cheese Base
In a large mixing bowl, beat the cream cheese and granulated sugar together on medium speed until smooth and fluffy. Ensure there are no lumps for a creamy filling.
Add Lemon Juice
Add the freshly squeezed lemon juice to the mixture and beat for an additional minute until fully combined. The lemon juice adds a slight tang, enhancing the overall flavor.
Incorporate the Blueberry Filling
Fold the blueberry pie filling into the cream cheese mixture. Mix gently but thoroughly until all ingredients are fully incorporated and the filling has a vibrant color throughout.
Fold in Whipped Topping
Take 1 cup of the thawed extra creamy whipped topping and gently fold it into the cream cheese and blueberry mixture. Continue folding until no white streaks remain, ensuring a consistent blend.
Assemble the Pie
Spread the blended blueberry filling evenly into the pre-made graham cracker crust, smoothing it out for an even layer.
Add Topping
With the remaining whipped topping (approximately 2 cups), spread it over the entire top of the blueberry filling. This creates a light, fluffy layer to complement the rich filling beneath.
Refrigerate
Place the assembled pie in the refrigerator and let it chill for at least 6 hours, or overnight for best results. This allows the pie to set properly before slicing and serving.

Notes

This pie needs to chill for a minimum of 6 hours to set, making it a perfect make-ahead dessert.
Use the plastic lid that comes with the graham cracker crust (flipped and crimped) to store the pie in the refrigerator.
For a decorative touch, you can pipe the remaining whipped topping around the edges of the pie, leaving the blueberry filling center exposed.

Nutrition

Serving Size: 1 slice
Calories: 330kcal
Sugar: 25g
Sodium: 190mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg