No Bake Blueberry Cream Pie
Ingredients
Graham Cracker Crust
-
1 ½
cups
graham cracker crumbs
-
6
tablespoons
melted butter
-
⅓
cup
brown sugar
Blueberry Cream Pie Filling
-
1
pint
fresh blueberries
-
1
cup
sugar
-
½
cup
blueberry juice or orange juice
-
2
cups
heavy cream
-
1
packet
Knox gelatin
-
8
ounces
cream cheese
-
6
ounces
Greek blueberry yogurt
-
1
piece
Star Fruit (optional)
-
2
tablespoons
blueberries (for garnish, optional)
-
½
cup
heavy cream (whipped, for garnish, optional)
Instructions
- Melt the butter and let it cool slightly.
- Mix graham cracker crumbs and brown sugar in a bowl, then add the melted butter and blend until combined.
- Press the mixture into a springform pan, working it about an inch up the sides, and refrigerate for 1-2 hours to set.
- Chill a mixer bowl in the freezer.
- In a saucepan, combine blueberries, sugar, and blueberry juice. Bring to a boil and cook for 5 minutes.
- Cool the blueberry mixture in a bowl.
- Once warm, sprinkle Knox gelatin on top and mix it in without clumping.
- Refrigerate the blueberry mixture until needed.
- Whip the cream in the chilled bowl on low to medium speed, then refrigerate until ready to use.
- In a mixer, whip softened cream cheese and Greek yogurt, then blend in the chilled blueberry mixture.
- Fold the whipped cream into the blueberry mixture and pour it into the springform pan.
- Freeze for 2 hours or chill overnight in the fridge.
Nutrition Facts (estimated)
Servings
10
Calories
503
Total fat
33g
Total carbohydrates
47g
Total protein
5g
Sodium
243mg
Cholesterol
109mg
You might also like