What is blueberry cream pie made of?

A blueberry cream pie typically features three layers: a crust (usually graham cracker or pastry), a rich cream filling made with cream cheese or whipped cream, and a sweet-tart blueberry topping. Some recipes are no-bake, while others include a baked crust or filling. The best blueberry cream pie combines fresh blueberries, tangy cream, and a perfectly textured base.

Can I use frozen blueberries for cream pie?

Yes! Frozen blueberries work well in blueberry cream pies. Just be sure to thaw them first and drain any excess juice to avoid a runny filling. A bit of cornstarch can help thicken the berry mixture and mimic the consistency you'd get from fresh fruit.

How long does blueberry cream pie last in the fridge?

Properly stored in the refrigerator, a blueberry cream pie will stay fresh for 3 to 4 days . Make sure it’s covered tightly with foil or plastic wrap, or stored in a sealed pie container. For best taste and texture, add whipped toppings or fresh fruit just before serving.

Is blueberry cream pie better baked or no-bake?

Both styles are delicious—it just depends on your preference. A baked blueberry cream pie offers a more traditional texture, while a no-bake version is lighter and quicker to make. Many fans of the best blueberry cream pie appreciate the no-bake style for its cool, creamy bite, especially in summer.

Best Blueberry Cream Pie Recipe – 3 Easy Steps, It’s Foolproof!

Description

A rich, creamy no-bake blueberry cream pie with a sweet-tart blueberry topping and a smooth cream cheese base on a buttery graham cracker crust. Easy to make and always a crowd-pleaser

Ingredients

Scale

Crust
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
Cream Filling
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks)
Blueberry Topping
- 2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- 1/4 cup water
- Pinch of salt

Instructions

Prepare the crust
Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish. Chill for 15–20 minutes to set.
Make the blueberry topping
In a saucepan, combine blueberries, sugar, salt, lemon juice, and water. Simmer over medium heat. Stir in cornstarch and cook until thickened (about 6–8 minutes). Let cool.
Create the cream layer
Beat softened cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped cream until fully incorporated.

Assemble the pie
Spread the cream filling into the chilled crust. Top with cooled blueberry mixture. Chill for at least 4 hours or overnight.

Notes

Swap cream cheese for vegan cream cheese to make it dairy-free.
Use gluten-free graham crackers for a GF-friendly crust.
For best slicing, freeze the pie for 20 minutes before serving.

Prep Time: 25 minutes
Cook Time: 10 minutes (blueberry topping only)
Category: Dessert
Method: No-Bake / Stove-Top
Cuisine: American

Nutrition

Serving Size: 8 servings
Calories: 410
Sugar: 23g
Sodium: 180mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Keywords: best blueberry cream pie