Blueberry Pie {No Bake} – i am baker

Blueberry Pie {No Bake} is an easy-to-make, refreshing pie made with fresh blueberries over a graham cracker crust topped with whipped topping. Try my Blueberry Lemon Heaven Dessert for another no-bake blueberry dessert.

No-Bake Blueberry Pie

There is something glorious about a no-baked dessert, especially in the summertime. This blueberry pie {no bake} is made with fresh blueberries and topped with homemade whipped topping. And, you can even make it easier by using a store-bought graham cracker crust and cool whip, if you choose.

Blueberry Pie Ingredients

This no-bake blueberry pie is really simple to put together. It starts with a graham cracker crust and then is filled with a blueberry mixture and topped with whipped cream.

Crust: To make the crust, it is just a matter of combining graham cracker crumbs and melted butter. You could also use a storebought crust.

Filling: The filling is made on the stovetop, but that is the only cooking needed in this recipe. It’s a blueberry sauce made with fresh blueberries. You could also use frozen blueberries.

Topping: Have you tried making your own homemade whipped topping? It’s light and creamy and would complement this pie so well. Storebought cool-whip would also work.

Adding Blueberries to No Bake Blueberry Pie

Graham Cracker Crust

For the crust of the blueberry pie {no bake}, you have a few options. You can buy graham cracker crusts, buy graham cracker crumbs, or simply smash a bunch of graham crackers to make the crust. To make the crust, combine the graham cracker crumbs and the melted butter in a small bowl. Use a fork to mix the two ingredients, making sure that every single graham cracker crumble is coated in butter.

Pour the coated graham cracker crumbs into a 9-inch pie dish. Press the crumbs flat with your hands. Then, use the bottom of a kitchen glass to press the crust even flatter. Make sure you get some of the crust up the sides of the pie pan as well. Set the crust aside as you make the blueberry filling.

Cut Into Blueberry Pie

How to Make Blueberry Pie

With the crust in the pie dish, it’s time to get the blueberry filling made. To make the filling, first, in a large saucepan over low heat, add the sugar, cornstarch, and salt. Slowly drizzle in the water, whisking until smooth.

Next, add half (2 cups) of the blueberries to the mixture. Bring to a boil and continue cooking for about 2 minutes. The sauce should thicken. Set it aside to cool.

Once cooled, fold in the remaining blueberries and pour the mixture into the prepared crust. Place the no-bake blueberry pie in the refrigerator to chill for at least two hours. Once set, remove the pie from the refrigerator, top with whipped topping, and serve. Store the pie, covered, in the refrigerator for up to five days.

Slice of No Bake Blueberry Pie

Looking for More Blueberry Desserts?

Blueberry Cream Cheese Bars {Copycat Blueberry Jamboree}

Blueberry Dump Cake

Lemon Blueberry Cake

Blueberry Cobbler

Blueberry Pie is a refreshing, no-bake pie made with fresh blueberries over a graham cracker crust topped with whipped topping.






Blueberry Pie {No Bake}

Servings: 8

Calories: 358 kcal

Author: Amanda Rettke–


  • cups
    graham cracker crumbs,
    about 10 sheets of crackers
  • 6
    s tablespoon
    (85g) butter,


  • 1
    (200g) granulated sugar
  • 3
    s tablespoon

  • test
    kosher salt
  • ¼
  • 4
    fresh blueberries,
  • whipped cream,
    for topping


  1. In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.

  2. Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.


  1. In a large saucepan over low heat, add sugar, cornstarch, and salt. Slowly drizzle in water, whisking constantly until smooth.

  2. Add half of the blueberries. Bring the mixture to a boil and continue cooking until thickened (about 2 minutes). Set aside to cool.

  3. Once cooled, fold in remaining blueberries and pour the mixture into the crust.

  4. Place pie in the refrigerator to chill for 2 hours, or until set.

  5. Serve topped with whipped cream.


meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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