Description
A delicious no-bake blueberry cream pie featuring a buttery graham cracker crust, a creamy blueberry and lemon-infused filling, topped with a smooth vanilla pudding layer and whipped topping. Perfectly chilled and garnished with fresh blueberries and lemon slices, this dessert is easy to prepare and delightful for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Blueberry Cream Filling
- 1 (8 ounce) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 1/4 cup fresh lemon juice
- 21 ounces blueberry pie filling
- 1 cup heavy whipping cream
Vanilla Pudding Topping
- 1 (3.4 ounce) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 (8 ounce) whipped topping (Cool Whip or homemade)
Garnish
- Lemon zest and slices
- Fresh blueberries
Instructions
- Prepare the crust: In a large mixing bowl, stir together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into a 9-inch pie dish, forming an even layer on the bottom and sides of the dish. Chill the crust in the refrigerator for at least 30 minutes, or until firm.
- Beat cream cheese and sugar: In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add sour cream and flavorings: Mix in the sour cream, vanilla extract, lemon zest, and lemon juice until well combined. Fold in the blueberry pie filling until evenly mixed.
- Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the blueberry cream cheese mixture until well combined.
- Assemble filling: Pour the blueberry cream mixture into the prepared graham cracker crust and smooth the top with a spatula.
- Make pudding topping: In a separate mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Fold in the whipped topping until well combined.
- Top the pie: Spread the pudding mixture over the top of the blueberry cream layer evenly.
- Chill the pie: Refrigerate the pie for at least 4 hours, or until set.
- Garnish: Before serving, garnish the pie with lemon slices, grated lemon zest, and fresh blueberries.
- Serve: Serve chilled and enjoy your refreshing blueberry cream pie!
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Chilling the crust before adding filling helps it set properly.
- Use fresh lemon zest and juice for the best flavor.
- For a firmer pie, chill it overnight.
- You can substitute fresh blueberries for the pie filling if preferred, but the filling adds sweetness and thickness.
