If you enjoy other no-bake fruit pies you have to try this no-bake blueberry pie with a graham cracker crust and a filling made with partly cooked and partly fresh blueberries.
You’ve heard of no-bake strawberry pie, but what about blueberry?
Normally when I think of blueberry pie, I think of a double crust, lattice baked pie. But this version has a single graham cracker crust instead. Half of the blueberries are cooked on the stove top and the other half are mixed in whole. Granted, if you don’t like the texture you could cook them all together, but I enjoy the freshness.
I especially enjoyed getting a little fancy with my whipped cream, flavoring it with lemon and thyme.
This recipe is another from my mom’s recipe box, although apparently she acquired it from Ely, Minnestota in 1981 which lead me to assume it is from my dad’s mother’s side of the family. My dad didn’t seem to think it was my grandmother’s recipe however so who knows.
I am fairly certain I had this version of blueberry pie before when I was in highschool. I have memories of eating it with one of my friends, being appalled as she picked out the whole berries because she didn’t like them.
Meanwhile, I used to hate berry pies when I was younger, because I always associated mushy fruit with being rotten, and thus the texture of a baked fruit pie was revolting. I am sure there is some lingering effects of that which make me enjoy this version of blueberry pie with fresh blueberries mixed into the cooked filling.
In life news, it’s been a rough week. Our cat Tigger (technically my husband’s first but I adopted him as my fur-child) cross the rainbow bridge a week ago. He had been battling an infection for a couple months that we couldn’t get ahold of with antibiotics and he deteriorated fast last weekend. Our hearts are broken and we miss that sweet gingerbread loaf dearly.
We will eventually adopt another cat (or two) but we are not ready yet. He was not so easily replaced. But we do want to help other cats find a loving home. Maybe after the holidays so we will be sure to be home for a stretch of time.
Two years ago: Honey Roasted Garlic Ice Cream with Balsamic Swirl
Eight years ago: Pizza Tacos
Nine years ago: Easy S’mores Ice Cream Sandwiches
Ten years ago: Eggplant Stuffed Shells
- 1 prepared 9-inch graham cracker crust (or homemade)
- 3 cups fresh blueberries, divided
- 3/4 cup water
- 3/4 cup sugar
- 3 Tbsp cornstarch
- Whipped cream, for serving
- In a medium pot, combine 1-1/2 cups blueberries, water, sugar, and cornstarch. Bring to a boil and reduce to low heat. Stirring frequently until thickened, about 10 minutes.
- Transfer to a bowl and place in the fridge to cool for 20 minutes. Remove, stir in remaining 1-1/2 cups blueberries, pour in prepare crust, and chill 4 hours or overnight until set.
- Serve with fresh whipped cream.
Source: Adapted slightly from a recipe my mom got from Ely, Minnesota in 1981 (and therefore likely from my father’s mother’s side of the family)