NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)
Amazing no bake blueberry pie! Sweet blueberries and sugar, cooked on the stove till thickened and served in a graham cracker crust.
Provided by Jamie Sanders
Categories desserts
Time 15m
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
- Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom.
- Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
- Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
- Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you'll want to strain out as much of the extra blueberry liquid as possible.)
- Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
- Serve with a dollop of your favorite whipped cream.
Nutrition Facts : ServingSize 1/8 of recipe, Calories 241 calories, Fat 6, Carbohydrate 47, Fiber 2, Protein 2
NO BAKE BLUEBERRY CREAM PIE
This No Bake Blueberry Cream Pie is the perfect easy treat for summer, or anytime! A graham cracker crust is topped with a blueberry and cream cheese filling, then finished with a whipped cream topping. You don't even need to turn on your oven for this one!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 2h45m
Number Of Ingredients 7
Steps:
- Combine graham cracker crumbs, sugar, and melted butter together in a large bowl, mixing until crumbly. Press into the bottom and slightly up the sides of a 9 inch pie plate, pressing down firmly with your fingers. You can use the back of a spoon or the bottom of a round glass to help press the crust down as well. Chill the crust in the refrigerator for 30-45 minutes before adding the filling to help the crust set.
- In a medium sized bowl, beat together the cream cheese and powdered sugar with an electric mixer until smooth. Fold in the blueberry pie filling, then 1/2 cup of the whipped topping. Spread the filling over the prepared and chilled crust.
- Spread the rest of the container of whipped topping over the top of the pie. Cover the pie and chill in the refrigerator for at least two hours before serving. Cut into slices and enjoy!
Nutrition Facts : Calories 487 kcal, Carbohydrate 77 g, Protein 7 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 34 mg, Sodium 434 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 slice
NO-BAKE BLUEBERRY CREAM 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.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h25m
Yield 8 servings (one 9-inch pie)
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
- 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).
- 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.
- 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.
- 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.
- 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.
QUICK & EASY, NO BAKE, BLUEBERRY CREAM CHEESE PIE
I thought that I had made up my own recipe until I found several, similar recipes to this one that are already posted using a pie filling instead. But I wanted to do something different with some fresh blueberries I had on hand in the freezer; I was curious to see how I could use them besides making muffins, pancakes or a cake of...
Provided by Rebecca Smith
Categories Cakes
Number Of Ingredients 7
Steps:
- 1. Rinse fresh or frozen blueberries under cool water in a colander and remove all stems.
- 2. Cook blueberries in saucepan under low to moderate heat with one cup of regular, granulated sugar for about 15 to 20 minutes, stirring occasionally until berries are just about tender and has made a type of glaze. Glaze will thicken a lot when completely cooled, so don't worry if mixture still appears "soupy" while it's still hot. Sit mixture aside and cool COMPLETELY at room temperature first, then chill in refrigerator for about 1 hour. Do NOT place hot mixture in refrigerator! Make sure it has COMPLETELY cooled at room temp before chilling!
- 3. With electric mixer, mix cream cheese, 1/4 cup powdered sugar, & 2 tablespoons milk until smooth and creamy. Spread mixture into bottom of graham cracker crust pie shell.
- 4. After blueberry mixture has chilled, pour on top of cream cheese mixture. Cover with lid and chill in refrigerator at least 2 to 3 hours.
- 5. Top slices of pie with Cool Whip when ready to serve.
BLUEBERRY CREAM PIE- NO BAKE
this tastes great and doesn't heat up your kitchen. prepare it in the morning for tonight's dessert courtesy of mr.food.
Provided by chia2160
Categories Pie
Time 10m
Yield 1 pie
Number Of Ingredients 6
Steps:
- In a large bowl, combine the sweetened condensed milk, lemon juice, and heavy cream; mix well.
- Fold in the whipped cream then gently stir in the blueberries until thoroughly combined.
- Pour into the pie crust, cover and chill overnight, or for at least 8 hours.
Nutrition Facts : Calories 3155.8, Fat 152.2, SaturatedFat 70, Cholesterol 343.6, Sodium 1994.7, Carbohydrate 417.8, Fiber 9.1, Sugar 335.7, Protein 47.6
EASY CHERRY OR BLUEBERRY CREAM PIE (NO-BAKE)
You can really use any flavor of pie filling you desire to top this pie, it takes minutes to put together and it's delicious --- plan ahead this needs to chill for a couple of hours before serving.
Provided by Kittencalrecipezazz
Categories Pie
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl using an electric mixer beat together the softened cream cheese with confectioners sugar and almond extract until smooth and fluffy.
- In another bowl whip the cream until stiff; fold the whipped cream into the cream cheese mixture.
- Pour the mixture into the prepared pie crust.
- Top with pie filling.
- Chill for a couple of hours before serving.
- Delicious!
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