Description
A refreshing no-bake blueberry pie with a graham cracker crust and a silky, fruit-filled topping—perfect for summer gatherings without turning on the oven.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup water
- 3 cups fresh blueberries (plus a few for garnish)
- Whipped topping or whipped cream for serving
Instructions
- Mix graham cracker crumbs with melted butter and press into a 9-inch pie plate to form the crust.
- In a saucepan over low heat, whisk together granulated sugar, cornstarch, salt, and water until smooth.
- Stir in 1 1/2 cups of the blueberries and bring the mixture to a boil, cooking until it thickens (about 2 minutes). Let it cool slightly.
- Fold in the remaining 1 1/2 cups of blueberries into the cooked mixture.
- Spoon the blueberry mixture into the prepared crust.
- Refrigerate the pie for about 2 hours or until fully set.
- Top with whipped topping or whipped cream before serving.
Notes
- Use frozen blueberries if fresh are unavailable—just thaw slightly before cooking.
- A squeeze of lemon juice can enhance the berry flavor.
- A store-bought crust is a convenient alternative.
- For extra creaminess, fold in a bit of whipped cream into the filling before chilling.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
