Get ready to indulge in the delightful flavors of summer with our No Bake Frozen Blueberry Pie! It's a refreshing dessert that's perfect for warm days and gatherings.
Tips for Success
Make sure your cream cheese is at room temperature for a smooth filling. Plus, the blueberry sauce is a must-try!
Why You'll Love It
This pie is not only easy to make but also bursting with fresh blueberry goodness. Trust me, you’ll love it!
Ingredients
- For the crust:
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- For the filling:
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- For the topping:
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Instructions
- Make the crust:
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Step 1- Prepare the pan: Spray a 9-inch springform pan with nonstick cooking spray.
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Step 2- Blend crust ingredients: In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the 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 food processor bowl and blade.
- Make the filling:
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Step 3- Blend blueberries: In the bowl of a food processor, combine the blueberries, sugar, and 1 tablespoon of the yogurt, pulsing until smooth. Set aside.
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Step 4- Mix cream cheese: 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.
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Step 5- Fold in whipped cream: In another bowl with an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Gently fold into the blueberry cream cheese mixture. Spoon into the prepared crust.
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Step 6- Freeze: Freeze until solid, about 4 hours or up to 1 week, covered with plastic wrap.
- Make the topping:
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Step 7- Cook blueberries: Place the blueberries in a small saucepan. Cover with the water and stir in the sugar. Heat over medium-high heat until mixture comes to a low boil and the blueberries begin to burst.
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Step 8- Thicken sauce: Add the dissolved cornstarch to the saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens.
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Step 9- Puree sauce: Remove from heat. Add in the vanilla. 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.
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Step 10- Serve pie: To serve, 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. Pour the blueberry sauce over each slice and garnish with a handful of fresh blueberries. Serve.
Nutrition
- Calories: 320, Fat: 18g, Carbs: 40g, Protein: 5g
Cooking techniques
Using a food processor makes the crust and filling prep super quick! Be sure to beat the cream until stiff peaks for the fluffiest texture.
Variations or substitutions
Try using different berries like raspberries or strawberries for a unique twist! You can also substitute Greek yogurt for a tangier flavor.
Storage tips
Store any leftovers in the freezer, tightly covered with plastic wrap. It can be kept for up to a week!
Notes
For best results, allow the pie to freeze fully before serving. This helps it hold its shape when sliced.
