No Bake Blueberry Pie Recipes

NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)

Steps:

• Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
• Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom.
• Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
• Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
• Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you'll want to strain out as much of the extra blueberry liquid as possible.)
• Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
• Serve with a dollop of your favorite whipped cream.

BLUEBERRY CLOUD PIE (NO BAKE!)

Steps:

• In a large saucepan, combine marshmallows and butter. Cook and stir over medium until melted. Stir in cereal. With greased hands (I use a buttered piece of cling wrap, much easier) press mixture onto the bottom and up the sides of a pie plate. Set aside.
• In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
• In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in berries and 3 cups into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream up to 4 hours. Garnish with reserved cream and blueberries. Prep and cooking time include chilling.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

TOPLESS BLUEBERRY PIE

Steps:

• In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
• Add butter and let cool about 5 minutes. Stir in remaining blueberries.
• Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.