This is the ultimate Blueberry Pie! Graham cracker crust, homemade blueberry filling, and a surprise layer of sweetened cream cheese to take it over the top. If you’ve ever felt intimidated by making fruit pies you will be pleasantly surprised by how easy (and delicious!) this recipe is.
This is a Blueberry Pie for those of us (ahem) that love to eat pie but don’t love to make pie. You see, fruit pie can be finicky. There’s the whole homemade crust thing, plus the work of getting the filling *just right* so that it doesn’t end up a soupy mess.
Friends, I’ve solved all those problems with this Blueberry Pie. Introducing the easiest, best tasting, homemade Blueberry Pie ever. It’s practically foolproof. If you’ve tried my Strawberry Cream Cheese Pie you will notice that this recipe is very similar. It’s a winner!
Prefer to use your own favorite pie crust? Use my Blueberry Pie Filling inside a prebaked crust.
Graham cracker crust – The easiest crust to make! No rolling out or crimping edges. Just stir together a mixture of graham cracker crumbs, melted butter, sugar, and salt and press it into a pie pan. Baking the crust for about 10 minutes helps it to “set” and ensures that it will slice neatly.
Cream cheese – I add a thin layer of sweetened cream cheese between the crust and the fruit. This helps keep the crust from getting soggy, and it adds a creamy, sweet, and tangy cheesecake-like flavor to every bite.
Blueberries – This easy blueberry topping is made on the stovetop in under 10 minutes. It’s sweet and juicy with tons of fresh blueberry flavor.
Step by step photos
Why you’ll love this recipe
Flavor – Buttery graham cracker crust, sweet and tangy cream cheese, and juicy flavorful blueberries. Think of this as a blueberry pie with just a hint of cheesecake. A winning combination!
Ease – This is easier than making a traditional pie. The only part of the recipe that is baked is the graham cracker crust (reminder: graham cracker crust is way easier than a traditional pie crust). The cream cheese filling is no-bake and the blueberry topping comes together in minutes. Once all the components are prepared you can assemble the pie.
Appearance – This pie is so pretty! When you cut a slice you can see all three contrasting layers. I find that the slices of this pie cut more neatly than traditional blueberry pie, which can have a somewhat runny filling.
Chill time. Although the components of this pie come together quickly and easily, there is a fair amount of “down time” while you wait for the layers to cool. The graham cracker crust should cool completely before adding the cream cheese layer. The blueberry filling should cool completely before it’s added on top of the cream cheese layer. Also, once the pie is fully assembled the whole pie should be refrigerated for another 5+ hours so that the layers can thicken.
I recommend starting this pie in the morning and it will be ready to eat by late afternoon/early evening.
If you feel like pie but blueberries aren’t your thing you can try my Lemon Cream Pie, Butterfinger Pie, or Coconut Cream Pie.
More blueberry recipes
- 1 ½ cups graham cracker crumbs*, from about 10 graham cracker sheets
- 2 tablespoons granulated sugar
- couple pinches salt
- 6 tablespoon unsalted butter, melted
- 2 pints fresh blueberries, about 4 cups
- ⅓ cup orange juice
- ¼ cup cornstarch
- ⅔ cup granulated sugar
- finely grated zest of one small lemon zest
- 8 oz cream cheese, softened
- ¼ cup sweetened condensed milk, room temperature
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- Preheat oven to 325°F. In a large bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until combined. Dump the mixture into a 9 ½ inch pie plate. Press it into the bottom and little more than halfway up the sides of the pie dish. I use the bottom of a drinking glass or measuring cup to help pack it in. Bake for 8-10 minutes, until golden and fragrant. Set aside to cool completely. Meanwhile, begin the blueberry filling.
- Place the blueberries in a medium sized saucepan. Whisk the orange juice and cornstarch and then add it to the blueberries. Add the sugar and lemon zest and stir to combine. Place the saucepan over medium-high heat and bring to a simmer, stirring frequently. Once simmering, reduce heat to medium-low (it should still be lightly bubbling) and cook, stirring frequently, for about 4 minutes, until the mixture has thickened and some of the blueberries have burst (it will thicken more as it cools). I recommend stirring with a rubber or silicone spatula and scraping the bottom and corners of the pan. Remove from heat and cool to room temperature.
- Using a hand mixer or stand mixer, beat cream cheese until smooth. Add sweetened condensed milk and beat until combined, scraping the bowl and beater as needed. Add powdered sugar and vanilla and beat until smooth.
- Scoop cream cheese mixture into cooled graham cracker crust. Spread into an even layer. Add cooled blueberry filling on top of cream cheese and spread it into an even layer. Cover and refrigerate for at least 5 hours. Serve chilled.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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