This easy no-bake blueberry pie is the perfect summer dessert. With a crisp graham cracker crust, juicy blueberries, and a glossy homemade filling, it’s both refreshing and satisfying. Top it off with a dollop of whipped cream for the ultimate finish.
Ingredients
¾ cup sugar
3 tablespoons cornstarch
⅛ teaspoon salt
¼ cup water
4 cups fresh blueberries, divided
1 (9-inch) graham cracker pie crust
Whipped cream, for servin
Instructions
Step 1:
In a large saucepan, whisk together the sugar, cornstarch, and salt. Slowly stir in the water until smooth. Add 2 cups of the blueberries.
Step 2:Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir for 1–2 minutes, or until thickened and glossy. Remove from heat and allow to cool to room temperature.
Step 3:
Once the cooked blueberry mixture has cooled, gently fold in the remaining 2 cups of fresh blueberries.
Step 4:
Spoon the blueberry mixture into the graham cracker crust, spreading it out evenly.
Step 5:
Cover the pie and refrigerate for 1–2 hours, or until fully chilled and set. Serve slices topped with whipped cream if desired.
- Nutrition Facts (per slice, without whipped cream)
Calories: 230
Fat: 6g (1g saturated)
Cholesterol: 0mg
Sodium: 159mg
Carbohydrates: 46g (35g sugars, 2g fiber)
Protein: 1g
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