No Bake Blueberry Cream Pie with Graham Cracker Crust
Servings Prep Time
8people 20minutes
Cook Time Passive Time
10minutes 5hours
Servings Prep Time
8people 20minutes
Cook Time Passive Time
10minutes 5hours
Ingredients
Graham cracker crust
Blueberry filling
  • 2 1/2cups blueberriesi used frozen
  • 2teaspoons cornstarch
  • 2-3tablespoons sugaradjust sweetness while cooking, 1 Tbsp at a time to taste.
Cream Topping
Blueberry topping
Instructions
Graham cracker crust
  1. Spray the bottom and sides of pie tin or glass pie dish with nonstick spray. Using your hands, mix crust ingredients in a medium bowl.
  2. Pack onto pie dish in an even layer and press firmly. Chill until firm, at least 45 minutes.
Blueberry Filling
  1. Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally.
  2. Cook about 6 minutes until thickened. Set aside and allow to cool. (For quicker cooling set in a metal container and place in an ice bath!)
Cream Topping
  1. Meanwhile, combine mascarpone cheese, yogurt and 2 tablespoons sugar. Beat with electric mixer until smooth and set aside.
Assembly
  1. Take out your pie crust from the refrigerator and spread with the cooled blueberry mixture. Spread evenly using a spoon or spatula.
  2. Top the blueberry mixture with the cheese yogurt mixture in an even layer. Top with fresh blueberries.
  3. Chill until set, about 5 hours. Remember to share and serve with additional whipped cream! 🙂