Summer doesn’t get much better than this. Sweet, ripe blueberries, frozen pie and no ovens. Oh yes please. My main problem with this no bake frozen blueberry pie is trying not to eat all of the filling before I get it into the freezer. It starts with licking the spoon. Then I’m accidentally dropping a new spoon back into the batter so I can lick it again. Eventually I’m unashamedly licking every bit of remaining filling from the bowl (after reluctantly pouring it into the crust). What can I say, it’s so very scrumptious! The next hardest part is waiting for the blueberry pie to freeze. Probably helps if you don’t keep opening the freezer to peek at it. It only takes a few hours, but I am eager. So is my daughter. This is hands-down her favorite summer dessert and she begs me to make it at the beginning of the summer every single year. And I get it. This beauty is unbelievably tasty. It’s like frozen blueberry cheesecake almost and it’s amazing. This pie is sweet, a tiny bit tart, the most beautiful purple and so cold and creamy. It’s the perfect summer dessert! And I even lightened it up a tad, so it’s healthy-ish. If you love blueberries like me, check out these blueberry scones for brunch and my blender balsamic blueberry vinaigrette for summer salads. Or for more summer desserts, try this healthy blueberry cake or this homemade blueberry sauce for drizzling over ice cream. Or individual peach blueberry crumbles - no sharing needed! OK, let’s get to not baking. Ha! I’ve got a few notes and tips coming up below on how to make frozen blueberry pie. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Graham cracker crust: I don’t recommend using a store-bought crust because we need to push that crumb up much higher in a much deeper pan. Feel free to use ready-made graham cracker crumbs if you want to skip the step of pulsing them. Blueberries: I always opt for fresh blueberries. You can try making this pie with frozen blueberries, just be sure they are completely thawed and that there’s no extra water on them that would water down the mixture. Cream cheese: It’s fine to use ⅓ less fat cream cheese in this recipe; I’ve done that many of times. I don’t recommend fat free because that’ll take away some flavor and richness. And of course, full fat works too - it’ll bring all the richness to this dessert. Yogurt: You can use plain non-fat (or full-fat) yogurt or substitute plain non-fat or 2% or 5% Greek yogurt. I’ve tested this recipe with all of those kinds of yogurt. Heavy cream: Also called heavy whipping cream, depending on the brand. We’re using this to make whipped cream to add to the pie filling for lightness. (The stand mixer is already out, so might as well use it again!) I haven’t tested this with store-bought whipped cream; it has sweetener added, so may change the taste a bit.
Also, once this is made, it does need to be stored in the freezer. It helps to remove it 5-10 minutes before you want to slice and serve the frozen blueberry pie so it’s not rock hard when you go to cut it. A knife run under warm water can help, too. You have simply got to make this frozen blueberry pie. You are in for a serious treat. Invite some friends or neighbors over because this recipe is its own reason to celebrate. Happy summer and enjoy! XO, Kathryn Graham cracker crust: I don’t recommend using a store-bought crust because we need to push that crumb up much higher in a much deeper pan. Feel free to use ready-made graham cracker crumbs if you want to skip the step of pulsing them. Blueberries: I always opt for fresh blueberries. You can try making this pie with frozen blueberries, just be sure they are completely thawed and that there’s no extra water on them that would water down the mixture. Cream cheese: It’s fine to use ⅓ less fat cream cheese in this recipe; I’ve done that many of times. I don’t recommend fat free because that’ll take away some flavor and richness. And of course, full fat works too - it’ll bring all the richness to this dessert. Yogurt: You can use plain non-fat (or full-fat) yogurt or substitute plain non-fat or 2% or 5% Greek yogurt. I’ve tested this recipe with all of those kinds of yogurt. Heavy cream: Also called heavy whipping cream, depending on the brand. We’re using this to make whipped cream to add to the pie filling for lightness. (The stand mixer is already out, so might as well use it again!) I haven’t tested this with store-bought whipped cream; it has sweetener added, so may change the taste a bit.
Cuisinart DLC-8SY Pro Custom 11-Cup Food Processor, White
