This Blueberry Cream Pie is so fluffy and perfect for Summer! It’s a super easy no bake pie recipe layered with a blueberry lemon cream cheese filling and a vanilla pudding whipped cream topping.
Creamy Lemon Blueberry Pie Recipe
Classic blueberry pie has always been a favorite of mine and this no bake blueberry cream pie is definitely going on my list of favorites. If I can avoid turning on the oven to bake during the summer and sometimes even during the spring, then I do. No bake desserts are my go-to. They are quick and easy to make and always come out tasty. I love that this pie recipe uses blueberry pie filling because then I can make it anytime I like without the worry of the blueberries spoiling.
This blueberry cream pie is a different version of our no bake blueberry cheesecake. The filling is made of luscious cream cheese, lemon, and blueberry pie filling. The pudding layer adds a yummy vanilla flavor that balances the tanginess of the cream cheese. It’s the perfect combination of creamy and crunchy from the homemade graham cracker crust. I promise it will be a hit at your next gathering – even with the kiddos!
Ingredients You’ll Need
Here are all of the ingredients that you’ll need to make a no-bake blueberry pie. Use the recipe card below to find the exact measurements needed.
- Graham Cracker Crumbs: it’s easier to get the box of crushed graham crackers at the store, but you can also crush the graham cracker sheets as well.
- Sugar – granulated.
- Butter: unsalted is best and it must be melted so it can properly set the crust.
- Cream Cheese: Leave it out for about 30 minutes at room temperature to soften.
- Sour Cream and Heavy Cream
- Vanilla Extract: I recommend pure vanilla but you can use imitation if needed.
- Lemon – zest and juice.
- Blueberry Pie Filling
- Instant Pudding Mix: vanilla is the best flavor, but I bet white chocolate would be good as well.
- Milk: It must be cold to soft-set the pudding layer.
- Whipped Topping – use Cool Whip or make our easy homemade whipped cream recipe.
How to Make Blueberry Cream Pie
It doesn’t take a lot of time to prepare this no-bake pie. Once all of the layer ingredients are mixed, it is ready to eat after it chills.
- Make the Crust. Stir graham cracker crumbs, sugar, and melted butter in a large bowl until combined. Pour the mixture into a 9-inch pie pan and press evenly into the bottom and sides. Place in the refrigerator and chill until firm. It should take about 30 minutes.
- Beat Cream Cheese. In another large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add Remaining Blueberry Lemon Cream Ingredients. Mix in sour cream, vanilla, lemon zest, and lemon juice until combined. Then, fold in the blueberry pie filling. Make sure it is well combined.
- Prepare Heavy Cream. Beat the heavy cream in a small bowl until stiff peaks form. Then, fold it into the blueberry mixture until smooth. Set aside.
- Make Pudding Layer. Whisk pudding mix and milk in a bowl until thick. Fold in the Cool Whip.
- Layer the Pie. Pour the blueberry cream cheese mixture over the crust and spread evenly with a spatula. Then, pour the pudding mixture over the top and spread evenly until smooth.
- Chill. Place the pie in the refrigerator for a minimum of 4 hours. It should be fully set.
- Serve. Garnish with fresh lemon slices and blueberries. Enjoy the pie cold!
Storing and Freezing
Cover the leftover blueberry pie with plastic wrap or aluminum foil. This will keep the pie from drying out. Store in the refrigerator for 2-3 days.
Freezing: Assemble the pie ahead of time, cover it with plastic wrap or foil, and store it in the freezer for 2-3 months. Thaw in the refrigerator for several hours before serving or overnight. The texture will be a little different after freezing. The Cool Whip layer will be a little dense but the pie will still be tasty.
Variations
- Pie Filling: Instead of blueberry pie filling, you can use another fruit filling like strawberry pie filling.
- Pudding: Try a different pudding flavor like lemon instead of vanilla.
- Crust: To make preparation even quicker, you may use a store-bought graham cracker crust instead of making your own. Substitute graham crackers crumbs for Oreos or vanilla wafers for a fun variation.
- Sour Cream: Plain Greek yogurt can be used in place of sour cream. Make sure it is not Greek-style yogurt because it is not as thick.
More Blueberry Desserts
- Blueberry Fluff
- Blueberry Poke Cake
- Lemon Blueberry Cake
- Blueberry White Chocolate Cookies
- Blueberry Cobbler
- Easy Blueberry Lemon Cheesecake Bars
No Bake Blueberry Cream Pie
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Blueberry Lemon 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 ounce blueberry pie filling
- 1 cup heavy whipping cream
Pudding Layer
- 1 3.4 ounce instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 8 ounce whipped topping Cool Whip or Homemade
Garnish, optional
- lemon zest and slices
- fresh blueberries
Instructions
- 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.
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Mix in the sour cream, vanilla extract, lemon zest, and lemon juice until well combined. Fold in the blueberry pie filling until evenly mixed.
- 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.
- Pour the blueberry cream mixture into the prepared graham cracker crust and smooth the top with a spatula.
- 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.
- Spread the pudding mixture over the top of the blueberry cream layer.
- Chill the pie in the refrigerator for at least 4 hours, or until set.
- Before serving, garnish the pie with lemon slices and grate some zest on top along with some fresh blueberries.
- Serve chilled and enjoy!
Last Step:
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