For the crust:
- 14 whole (210 grams) graham crackers
- 1 tablespoon light brown sugar
- 7 tablespoons (100 grams) unsalted butter, melted
For the filling:
- 3 cups (450 grams) blueberries, fresh or thawed frozen
- 2/3 cup (133 grams) granulated sugar
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 1/2 cups (340 grams) plain yogurt, divided
- 1/2 cup (63 grams) powdered sugar
- 1/2 cup heavy cream, chilled
For the topping:
- 3 cups (455 grams) blueberries (fresh or frozen), plus more for garnish
- 1 cup water
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons cornstarch, dissolved in 3 tablespoons water
- 1/2 teaspoon vanilla extract
Make the crust:
Spray a 9-inch springform pan with nonstick cooking spray.
In the bowl of a food processor pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom of the prepared pan. Place in the freezer.
Make the filling:
In the bowl of a food processor, combine the blueberries, sugar, and 1 tablespoon of the yogurt pulsing until smooth.
In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the remaining yogurt and powdered sugar and beat until smooth. Add in the blueberry mixture, beating to combine.
In another bowl with an electric mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Gently fold into the blueberry cream cheese mixture. Spoon into the prepared crust.
Freeze until solid, about 4 hours or up to 1 week covered with plastic wrap.
Make the topping:
Place the blueberries in a small saucepan. Cover with the water and stir in the sugar. Heat over medium-high heat until mixture comes to a low boil and the blueberries begin to burst.
Add the dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 5 minutes, or until sauce thickens.
Remove from heat. Add in the vanilla. Allow the mixture to cool enough to pour into the bowl of a blender. Blend until the mixture is pureed. Push through a strainer to make completely smooth. Refrigerate while the pie freezes.
To serve, let the pie sit a room temperature for 5 to 10 minutes to soften slightly. Use a large sharp knife to slice, rinsing the blade under hot water and wiping off between slices. Pour the blueberry sauce over each slice and garnish with a handful of fresh blueberries. Serve.
How would this be with a lemon curd sauce instead of the blueberry topping? Would the curd be too heavy with it? Thank you
Hi Candace! We have not tried that, but I don’t think a curd would be too heavy instead of the blueberry topping! That sounds delicious! I would follow the directions in the recipe for drizzling some curd onto the pie right before serving, for best results. Let us know how it goes 🙂
Hi Tessa, is it okay if I halve the ingredients and make in a 6 inch pan in stead?
I actually made this in a 9-inch springform pan. If you halved the ingredients and used a 6-inch pan, you will have a very thin pie, but you’re welcome to try it! Let me know how it goes 🙂
Can I skip blueberries in the filling? If I want plain white coloir of the filling? Do I need tk change any proportion?
Hi Tessa, I have the same question as Elizabeth. I’d like to add lemon juice to this recipe. How much should be added? Thanks!
Hi Tessa! I love lemon with blueberry, would it be possible to add some fresh lemon juice and rind to the recipe to zing it up? If so, would it be added to the filling?
Don’t have a 9″ springform…is a 10″ ok? Would like to make this but don’t really want another pan.
Yep! Since there’s no baking in this recipe that will be fine – the pie will just be a little shorter in height.
This is my new favorite dessert recipe for summer! I made it with blueberries and it was wonderful. The next time I used fresh peaches instead of blueberries for the pie and and the sauce and that was also wonderful!! Thank you Tessa! Great recipe.
Cindy: I agree I had some ice crystals as well. I was a little disappointed with that. I don’t know why that happened. The flavor was very good though. I also agree about the less bowls. This was a little bowl intensive, but it was worth it.
I didn’t have graham crackers so I used coconut cookies that I had lying around. It was great. Chocolate cookie wafers might work nice as well. I added a little lemon juice to the blueberry sauce and a pinch of salt. I used frozen blueberries and thought the sauce tasted a little flat. It might have been because the blueberries were frozen? I had to reheat the sauce when I served it because it had set up but it was not a problem A few seconds zapped in the microwave and it was pourable once again.
Hi Janet, see my comment to Cindy regarding ice crystals!
As far as the sauce goes, you might just try a different brand of frozen blueberries. I usually go for organic or even better, wild blueberries because I find they have more flavor 🙂
That was fabulous – cool and fresh and JUST LOVELY – thank you, Tessa :-). I didn’t have time to snap a picture because the locusts/my sons saw it and it was gone…I did fight them off long enough to get a piece for myself. Tip for the makers – if you whip the cream in your stand mixer and transfer it to a small bowl, you don’t have to wash your stand mixer bowl in between steps (I am ALL about fewer dishes, doncha know). I also whipped a bit of extra cream for serving (because cream). I used greek yogurt so I could feel self righteous about the protein content and tell my husband it was “healthy” – which, comparatively, it is. Question – there were some ice crystals in the middle of the pie. This might be because I didn’t take it out of the freezer early enough, or it might be because I used the top compartment of a fridge freezer and it didn’t freeze fast enough. I’ve never made a frozen cake like this, I’m wondering what the science behind the formation of ice crystals is, and if you have any thoughts on how to avoid? It didn’t matter, it was utterly delicious and I will most definitely make it again – I’d like to try this method with sour cherries and lemon scented whipped cream. Preferably when my sons are FAR AWAY FROM HOME.
Hi, Cindy! I’m so glad you enjoyed the pie. Thanks for your feedback!! Ice crystals could be due to your freezer situation, but they can also form anytime you’re using fruit because fruit contains water. You can let the pie warm up a little more to become softer. Or you could add a tablespoon of corn syrup or vodka to the filling to prevent ice crystals, but most of my readers tend to avoid those ingredients so I don’t call for them unless I think they’re totally necessary. Hope that helps!
Great recipe for the coming summer! looks so cool and fresh. I can’t wait to try this recipe 🙂 I think my friends and family are going to love it. lovely pictures too 😉 thank you for sharing with us! I hope you will have a great day!