No Bake Blueberry Pie (using fresh or frozen blueberries)
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This amazing no bake blueberry pie is a simple and delicious dessert! Full of sweet blueberries, the blueberry pie filling is cooked on the stove till thickened and served in a graham cracker crust, topped with your favorite whipped topping.
What’s not to love?
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Why you should make this No-Bake Blueberry Pie
I can’t help but gush over how great this blueberry pie recipe is!
- It’s Delicious – First of all, this No Bake Blueberry Pie tastes absolutely amazing! (My official taste tester (the hubs) proclaimed the pie to be a very close runner-up to our favorite blueberry dump cake.
- No Bake – Another reason you should make this pie? IT’S NO-BAKE and super easy!
- Fast – 10-ish minutes on the stove and that’s it!! No heating up the kitchen with the oven. (Just remember, you do need a couple of hours in the fridge for the blueberry pie to firm up.)
Blueberries on the Menu
Even though it’s strawberry season, we’ve been eating a lot of blueberries lately!
I’ve been trying to clear out some of the older frozen stuff from my freezer to make room for new, fresher items.
Turns out, I had several bags of frozen blueberries in our outside freezer. (I think hubby bought them when he was on his smoothie kick.) Plus, fresh blueberries seem to be one of the fruits that have stayed in stock during this mad run on groceries.
I’ve been using the blueberries in tons of ways, including a strawberry and blueberry shortcake (super easy, my daughter even made the shortcakes), this easy blueberry galette, a blueberry jam recipe, and for snacks, frozen blueberries in vanilla yogurt and fresh blueberries with cool whip – yum!
Ingredients in this No-Bake Blueberry Pie
If you are heading to the store and want to make this pie, these are the ingredients to add to your list:
- 3/4 cup sugar
- 1/8 tsp salt
- 3 tbsps cornstarch
- 1/4 cup water
- 4 cups of blueberries, divided (any combo of fresh or frozen works, but for best results, use at least 3/4 cup of fresh blueberries for the last step)
- premade crust (we prefer graham cracker)
- whipped topping (I prefer the flavor of cool whip for this recipe, but use whatever you prefer)
To make this pie you’re basically dumping in a few cups of blueberries, sugar, a bit of lemon juice and then cooking the blueberry mixture for 5 to 10 minutes.
The pie needs a couple of hours to set up in the fridge, but that is all there is to it! Serve it with a dollop of cool whip and you will be and blueberry pie heaven!
How to Make a No Bake Blueberry Pie
(Scroll to the bottom of the post for the printable recipe card.)
- Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
- Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn’t burn on the bottom. (Set aside 1 cup of fresh blueberries to mix in after cooling. If using all frozen, go ahead and cook all 4 cups of the blueberries.)
- Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.).
- Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
- Stir the remaining cup of blueberries into the cooked blueberry mixture.
- Transfer the blueberry mixture to the crust and refrigerate for at minimum of 2 hours.
- Serve this easy blueberry pie with a dollop of your favorite whipped cream.
- Enjoy
.
FAQ’s
Can I use frozen blueberries in this recipe?
Of course, in fact, you can use any combination of fresh or frozen to make this easy no bake blueberry pie. Since I am trying to clean out my freezer a bit, I used 3 cups frozen and 1 cup fresh.
The only difference is if you use all frozen blueberries, just cook all the blueberries at once, instead of setting any aside for later. If you use any percentage of fresh, save (at most) 1 cup to mix back into the cooked blueberries.
Why didn’t my pie set up?
Make sure to cook the blueberries on the stovetop until the cornstarch has done its job and thickened the blueberries. Thys should resemble blueberry pie filling.
Can I make my own Graham Cracker crust?
Of course! All you need is 1.5 cups of honey graham crackers, finely crushed. (about10-12 sheets) and 6 tablespoons of melted butter. Completely mix the butter with the graham cracker crumbs. Press the graham cracker crumbs into a 9-inch pie dish. I like to use the bottom of a measuring cup to help press the crumbs flatter into the pie dish. I like to store the crust in the freezer until ready to use. (Helps to keep the crust from getting soggy.)
How to store a no bake blueberry Pie
Store leftover pie in an air-tight container in the fridge for 3 to 5 days.
Can I use other fruits?
Yes, any combo of berries or even peaches will work.
More Easy Blueberry Recipes you might enjoy:
- Easy Homemade Blueberry Cobbler Recipe
- Microwave Blueberry Lemon Mug Cake for Two
- Blueberry Cheesecake Surprise
- Blueberry Lemon Crumb Bars
Did You Try This No bake Blueberry Pie?
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Print
No Bake Blueberry Pie (using fresh or frozen blueberries)
- Prep Time: 5 minutes
- Cook Time: 10
- Total Time: 15
- Yield: 8 servings 1x
- Category: desserts
- Method: stovetop
Description
Amazing no bake blueberry pie! Sweet blueberries and sugar, cooked on the stove till thickened and served in a graham cracker crust.
Ingredients
- 3/4 cup sugar
- 1/8 tsp salt
- 3 tbsps cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
- 4 cups of blueberries, divided (any combo of fresh or frozen works, but for best results, use at least 3/4 cup of fresh blueberries for the last step)
- premade crust (we prefer graham cracker)
- whipped topping (I prefer the flavor of cool whip for this recipe, but use whatever you prefer)
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Instructions
- Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
- Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn’t burn on the bottom.
- Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
- Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
- Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you’ll want to strain out as much of the extra blueberry liquid as possible.)
- Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
- Serve with a dollop of your favorite whipped cream.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 241
- Fat: 6
- Carbohydrates: 47
- Fiber: 2
- Protein: 2
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