Broiled Blueberry "Pie" With Graham Cracker Crust Recipe

A blueberry "pie," made with a delicious graham cracker crust and a layer of cream cheese, that cooks in record time under the broiler.

Vicky Wasik

Why It Works

  • A layer of cream cheese keeps the blueberry juices from saturating the crust below.
  • Letting the pie rest after broiling allows the crust to set and the berries to mellow.
  • The intense heat of the broiler does all the cooking, from melting the butter to blind-baking the crust to bursting the berries.

This easy blueberry "pie," cooked in a cast iron skillet, relies on the intense heat of a broiler to quickly snap it all together, from the crisp graham cracker crust to the juicy, lime-scented blueberries and the rich layer of cream cheese in between. You'll be in and out of the kitchen in no time.

Recipe Facts

Active: 20 mins
Total: 45 mins
Serves: 4 to 6 servings

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  • For the Blueberry Topping:
  • 1 pint fresh blueberries (about 10 ounces; 280g)
  • 1 tablespoon (15ml) fresh juice from 1 lime
  • Freshly grated lime zest from 1/2 lime
  • 2 tablespoons light brown sugar
  • For the Crust:
  • 5 ounces graham crackers (about 1 cup crumbs/140g, or 1 sleeve of graham crackers, depending on brand)
  • 2 tablespoons light brown sugar
  • 4 tablespoons unsalted butter (2 ounces; 60g)
  • Kosher or sea salt
  • To Finish:
  • 4 ounces plain, full-fat cream cheese (about 1/2 cup; 115g), cubed
  • Whipped cream, for serving (optional)


  1. For the Blueberry Topping: In a medium bowl, combine blueberries with lime juice, zest, and brown sugar. Stir well. Let stand for 10 to 15 minutes.

  2. Meanwhile, for the Crust: In a food processor, pulse graham crackers to a coarse sand texture. Add brown sugar and pulse a few more times to mix.

  3. Turn on your broiler and position top rack 4 to 6 inches from broiler element. Add butter to an 8-inch cast iron skillet and broil until melted and slightly browned, about 2 minutes. Pour melted butter into the food processor work bowl with the graham crackers, add a pinch of salt, and pulse together until mixture resembles a sandy crumb. Add 1 tablespoon (15ml) water and pulse again. Pour mixture into cast iron skillet and pack down firmly with a rubber spatula.

  4. Broil until crust is set and lightly browned but not burnt, 1 to 2 minutes. Keep an eye on it, as it may burn quickly depending on the strength of your broiler. (A few dark spots are okay; you’ll cover them up with the cream cheese.)

  5. To Finish: Distribute cubed cream cheese evenly over crust, return to broiler, and cook until cheese softens slightly, about 30 seconds. Let stand for 1 minute to warm through, then gently spread cream cheese over the crust to cover it in an even layer.

  6. Scrape blueberry topping into an even layer on the cream cheese, lightly pressing berries into the cream cheese layer without breaking them. Broil until berries just begin to burst and juices bubble, about 4 minutes. Let pie rest on the counter for 30 minutes, or refrigerate for at least 10 minutes, before serving.

  7. Serve, topping with whipped cream if desired.

Special equipment

Food processor, 8-inch cast iron skillet

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