As the holidays are approaching, most of us are fretting over what to bring to your celebrations with family and friends. Let me take one thing off your plate; bring a homemade dessert! Try my recipe for an easy no-bake Blueberry Cream Pie.
Of my many hobbies, one thing I am deftly proud of is being a great home chef. I love to cook. It’s quite a fun thing to experiment with flavors, eyeball measurements, taste, and rely mostly on instinct with the backup of Food Network for techniques. One thing I am terrible at is – baking. Yep, baking. I’ve been known to replace salt for sugar on more than one occasion. Baking requires precision, finesse, little room for improvisation, and a lot of science. Recently, I’ve been binge watching a bit too much of, “The Great British Baking Show.” It has inspired me to post this recipe for those baking-challenged like me.
No Bake Blueberry Cream Pie (@momgamertips Recipe)
1 graham cracker pie crust
1 12 oz heavy cream
3 tbsp cream cheese (optional)
1 tsp vanilla extract
⅔ cup of powdered sugar
12 oz blueberries
2 tbsp sugar
Stand Mixer fitted with a Whisk / Hand Mixer
First wash your blueberries and place them into a bowl, sprinkle sugar and mix thoroughly with a spoon. You want to dissolve the sugar and keep the blueberries whole, but slightly bruised, the fancy term for this is macerate. Refrigerate for at least an hour. The longer you refrigerate, the more syrupy liquid you’ll get. Yum!
Before you start, leave your cream cheese out at room temperature or you can warm it up quickly in the microwave. Now, onto the hard part, whipping. If you have mechanical help – this will be easy, if not it’s a great workout. Pour your cream into a large bowl or into your mixer with a whisk attachment. Add vanilla extract.
Before letting loose on the whisking, you’ll need to have sifted your powdered sugar since it tends to clump. Start the mixer on slow and gradually add the powdered sugar a few tablespoons at a time. Once you have incorporated all of your powdered sugar, take a taste. Add more sugar if desired. Now you can crank that mixer up to high until it turns into whipped cream. You can stop here and go directly to assembly if you choose to omit cream cheese. Otherwise, gently fold in the soft cream cheese until it’s been incorporated.
Fill up your pre-made graham cracker pie crust with the cream base. Refrigerate for at least two hours until the base has firmed up. Pour the macerated blueberries on top, sprinkle a touch of powdered sugar and serve! Enjoy!
Pro Tips and Twists:
Try one or try them all!
- Make your own beautifully flaky pie crusts.
- Mix in cocoa powder for a chocolate cream base (omit cream cheese).
- Use strawberries instead and line them tips up for a beautifully decorated pie
- Add a then layer of lemon curd to the bottom of the pie crust, it should add a nice element with a touch of tartness.
I prefer to make these the night before and keep the pie base and toppings separate until I’m ready to serve. I hope this recipe saves you some time and impresses your family. Happy Holidays!