Recipe courtesy of Erin Jeanne McDowell

No-Bake Blueberry Cream Pie

Getting reviews...
  • Level: Easy
  • Total: 4 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 8 servings (one 9-inch pie)
This pie is luscious and chock full of classic berries and cream flavor—no oven needed. It’s not too good to be true, it’s just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.



Blueberry Cream Filling:


  1. For the crust: In a food processor, pulse the cookies with the sugar and salt until they form coarse crumbs. Add the butter and pulse until the mixture is combined.
  2. Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note). 
  3. While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy. 
  4. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks. 
  5. Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer. 
  6. Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface. 

Cook’s Note

For a sturdier crust, you can bake it at 350 degrees F for 12 to 15 minutes instead of freezing it. Cool completely before filling.