Filed Under: Dessert | Spring | Summer

No Bake Frozen Blueberry Pie

Recipe By Tessa Arias
  |  
May 21st, 2019
4.75 from 4 votes
4.75 from 4 votes

Easy No Bake Frozen Blueberry Pie is the perfect frosty, fresh, and fruity summer dessert for any cookout, BBQ, or get together!







Yield: 10 servings

Prep Time: 30 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: I love the combination of fruity blueberries with graham crackers!
Texture: Frosty and creamy with little flecks of blueberries.
Ease: Super easy, the hardest part is waiting for the pie to freeze!
Pros: Fun, fruity, and refreshing summer dessert.
Cons: None. This pie is even a little bit lighter than my others since it uses yogurt in the filling.
Would I make this again? Yes!

In the height of summer who wants to turn on the oven?

This no bake pie recipe is perfect for those days when you’re craving something sweet but need to keep cool.

eight slices of pie on a plate

Use blueberries from the farmer’s market for maximum flavor, though frozen blueberries will also work in a pinch!

If blueberries aren’t your thing, I also have a fabulous No Bake Frozen Chocolate Raspberry Pie you might love!

Slice of frozen blueberry pie with bite taken out

How to Make Frozen Blueberry Pie

How to Make No Bake Graham Cracker Crust

In order to get the crust to hold its shape without baking, it’s important to use enough melted butter. It’s also important that the crumbs be very finely ground otherwise it’ll tend to crumble when sliced.

Be sure to really press the crust into the pan. I like to use a tamper or the bottom of a measuring cup, glass, or ramekin to press it in.

Do I need a springform pan?

A springform pan makes easy work of cutting even slices and removing from the pan. This pie also has a generous amount of filling that might not fit in a standard pie pan. So I would highly recommend using a springform pan!

How to Make Frozen Blueberry Pie Filling

In order to make this pie without an ice cream maker and without cooking anything, we rely on both a food processor and stand mixer. You will dirty a few dishes but it’ll be worth it.

Basically we start by pureeing the blueberries with sugar and a small amount of the yogurt to form a smooth mixture. Feel free to use frozen blueberries here, but they’ll be easier to blend if thawed.

Next up we use an electric mixer fitted with the paddle attachment to beat the cream cheese, powdered sugar, remaining yogurt, and the blueberry mixture. The reason we powdered sugar in this part of the filling is to keep the mixture nice and smooth and thick enough to hold its own.

Lastly, we beat heavy cream until stiff peaks form. You can do this if you have another mixing bowl or clean our the current one. Or, if you’re like me, you have an immersion blender with a whisk attachment that allows for easy whipped cream on the fly. Fold the whipped cream very gently into the blueberry cream cheese mixture.

The whipped cream keeps the filling light and creamy like ice cream.

How to Make Blueberry Sauce

The last step of this recipe is to make the blueberry sauce that goes on top. This helps add a burst of flavor and color, but if you’d prefer to skip this step the pie is still amazing without it.

You want to be sure to cook the sauce mixture until it’s really thickened. For a smooth finish, blend the mixture until smooth then push through a sieve to remove skins. You can skip this if you prefer a ‘chunky’ texture.

Refrigerate the mixture while the pie chills. Pour over the pie just before serving. Or serve slices alongside the sauce so your friends and family can help themselves.

How to Slice Clean Pieces of Pie

To serve, let the pie sit a 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.

If the pie slices are still really cold and firm you may want to wait another 5 minutes before enjoying so you get the best texture.

slice of easy frozen blueberry pie with bite taken out on fork

More Blueberry Recipes

4.75 from 4 votes

How to make
No Bake Frozen Blueberry Pie

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling time 4 hours
Total Time: 4 hours 40 minutes
Easy No Bake Frozen Blueberry Pie is the perfect frosty, fresh, and fruity summer dessert for any cookout, BBQ, or get together!






Ingredients

For the crust:

  • 14 whole (210 grams) graham crackers
  • 1 tablespoon light brown sugar
  • 7 tablespoons (100 grams) unsalted butter, melted

For the filling:

  • 3 cups (450 grams) blueberries, fresh or thawed frozen
  • 2/3 cup (133 grams) granulated sugar
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1 1/2 cups (340 grams) plain yogurt, divided
  • 1/2 cup (63 grams) powdered sugar
  • 1/2 cup heavy cream, chilled

For the topping:

  • 3 cups (455 grams) blueberries (fresh or frozen), plus more for garnish
  • 1 cup water
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons cornstarch, dissolved in 3 tablespoons water
  • 1/2 teaspoon vanilla extract

Directions

Make the crust:

  1. Spray a 9-inch springform pan with nonstick cooking spray.

  2. In the bowl of a food processor pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom of the prepared pan. Place in the freezer.

Make the filling:

  1. In the bowl of a food processor, combine the blueberries, sugar, and 1 tablespoon of the yogurt pulsing until smooth.
  2. 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.
  3. 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.
  4. Freeze until solid, about 4 hours or up to 1 week covered with plastic wrap.

Make the topping:

  1. 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.
  2. Add the dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens.
  3. 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.
  4. To serve, let the pie sit a 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.
Course: Dessert
Cuisine: American
Keyword: summer

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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