No Bake Blueberry Cream Pie with Graham Cracker Crust
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 people 1x
- Category: Dessert
- Cuisine: New American
Ingredients
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Graham cracker crust
- 1 cup graham cracker crumbs (ground in a food processor)
- 5 1/2 Tablespoons unsalted butter (melted)
- 3 tablespoons sugar
Blueberry filling
- 2 1/2 cups blueberries (i used frozen)
- 2 teaspoons cornstarch
- 2–3 tablespoons sugar (adjust sweetness while cooking, 1 Tbsp at a time to taste.)
Cream Topping
- 2/3 cup mascarpone cheese
- 2/3 cup Greek yogurt (I used Greek Gods Whole Milk)
- 2 tablespoons sugar
Blueberry topping
- 1 cup Fresh blueberries (for garnish)
- whipped cream (optional)
Instructions
Graham cracker crust
- 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.
- Pack onto pie dish in an even layer and press firmly. Chill until firm, at least 45 minutes.
Blueberry Filling
- Use a small saucepan on medium heat, add blueberries, cornstarch and sugar. Bring to a simmer and stir occasionally.
- 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
- Meanwhile, combine mascarpone cheese, yogurt and 2 tablespoons sugar. Beat with electric mixer until smooth and set aside.
Assembly
- Take out your pie crust from the refrigerator and spread with the cooled blueberry mixture. Spread evenly using a spoon or spatula.
- Top the blueberry mixture with the cheese yogurt mixture in an even layer. Top with fresh blueberries.
- Chill until set, about 5 hours. Remember to share and serve with additional whipped cream! 🙂