No-Bake Blueberry Cream Pie Recipe

Lauren Weisenthal

When it's too hot to bake, crumb crusts are here to save the day! This pie has a classic graham cracker crust and is filled with homemade vanilla pudding layered with fresh blueberries. It's a cool, creamy summer treat that is sure to please, no oven required.

Recipe Facts

Active: 60 mins
Total: 4 hrs
Serves: 8 servings

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For the Crust:

  • 7 ounces (approximately 1 1/2 sleeves) graham crackers, pulverized into crumbs

  • 1 ounce (about 2 tablespoons) granulated sugar

  • 1 teaspoon salt

  • 4 tablespoons (1/2 stick) unsalted butter, melted

For the Filling:

  • 16 ounces (about 2 cups) whole milk

  • 1 vanilla bean (split and scraped) or 1 tablespoon vanilla extract

  • 5 ounces sugar (about 2/3 cup), divided

  • 2 ounces cornstarch

  • 6 large egg yolks

  • 1/2 teaspoon salt

  • 4 tablespoons (1/2 stick) butter, cut into half inch pieces

  • 1 quart blueberries, stemmed

  • 4 ounces (about 2/3 cup) cold heavy cream, whipped to soft peaks

For the Topping:

  • 4 ounces (about 2/3 cup) cold heavy cream and 2 tablespoons confectioners' sugar whipped to soft peaks


  1. Make the crust: In a large bowl, toss the graham cracker crumbs, sugar, and salt together. Add the butter and stir with a spatula to combine. Line the bottom and sides of a 9-inch pie plate evenly with the mixture and press it with your fingers to bring the crust together. Chill for at least 20 minutes.

  2. In a large saucepan, whisk together the milk, vanilla (pod and seeds if using the vanilla bean), and half the sugar. Set aside. In a large bowl, whisk together yolks and salt until lightened. In a separate bowl, whisk together remaining sugar and cornstarch, then add to the eggs, whisking constantly. Whisk for two minutes, until egg mixture is pale and fluffy.

  3. Place the milk mixture over medium heat and bring it just to a boil. Turn off the heat, and temper the egg mixture with the hot milk mixture in four additions, whisking constantly as you add the hot liquid to the egg mixture. Return the mixture to the pot and whisk constantly over medium-low heat until it begins to thicken and sputter. Once it begins to sputter, whisk two additional minutes, then turn off the heat and continue whisking as you add the butter. Whisk until the butter is completely melted and combined, then pour the pudding into the lined sheet tray. Spread it evenly to cool, then cover the surface directly with plastic wrap. Allow it to come to room temperature, then transfer to a sealed container and refrigerate for at least 2 hours.

  4. When ready to assemble, whisk the pudding until it becomes smooth and supple. Using a large rubber spatula, fold in the cold whipped cream. Spread a third of the pudding over the bottom of the crust, then top with a layer of blueberries, then repeat, reserving blueberries for garnish. Top with additional whipped cream and berries.

Special Equipment

9-inch pie plate

This Recipe Appears In

Nutrition Facts (per serving)
549 Calories
29g Fat
63g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 549
% Daily Value*
Total Fat 29g 37%
Saturated Fat 16g 78%
Cholesterol 227mg 76%
Sodium 644mg 28%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 10%
Total Sugars 40g
Protein 10g
Vitamin C 7mg 36%
Calcium 145mg 11%
Iron 2mg 11%
Potassium 275mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)