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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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)

Directions

Step 1

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.

Step 2

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.

Step 3

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.

Step 4

Add the sweetened condensed milk, lemon juice, and vanilla extract to the cream cheese, and mix until well blended and smooth.

Step 5

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.

Step 6

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.

Step 7

Remove the blueberry mixture from heat and let it cool to room temperature.

Step 8

Once cooled, spread the blueberry topping evenly over the cream filling.

Step 9

Refrigerate the pie for at least 4 hours, or overnight, to fully set before serving. Slice and enjoy!

Nutrition Facts

Serving size	1402.1 grams (1402.1g)

Amount per serving	% Daily Value*
Calories	3974

Total Fat 190.70g	244%
Saturated Fat 110.60g	553%
Polyunsaturated Fat 1.40g
Cholesterol 541mg	180%
Sodium 2334mg	101%
Total Carbohydrate 521.60g	190%
Dietary Fiber 11.90g	43%
Total Sugars 390.20g
Protein 60.70g	121%

Vitamin D 32IU	159%
Calcium 1484mg	114%
Iron 9mg	49%
Potassium 2277mg	48%

*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.

Source of Calories

Fat: 42.4%

Protein: 6.0%

Carbs: 51.6%