NO-BAKE BLUEBERRY CREAM PIE

No-Bake Blueberry Cream Pie image

Provided by Erin Jeanne McDowell

Categories dessert

Time 4h25m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 11

35 vanilla wafer cookies (10 ounces)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon fine sea salt
1 1/2 cups fresh blueberries, plus more for topping, optional
Juice of 1/2 lemon
Pinch fine sea salt
1 cup sugar
8 ounces cream cheese, at room temperature
1 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract

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.