If you are looking for a fresh and creamy dessert, Frosty Blueberry Dream Pie is the perfect treatment! This no-bake combines sweet and tangy taste of blueberries with a juicy, smooth filling; all a butter is inhabited in the Graham Cracker crust. Pie is frozen to achieve a cool, dreamy texture, making it an excellent option for hot days. Whether you are hosting a collection or just treating yourself, this light pie cake is sure to impress with your lively color and unique taste.
Ingredients:
For the Graham cracker crust:
- 1 ½ cups graham cracker crumbs (from about 1 ½ packages from a box)
- ¼ cup sugar
- ¼ cup butter, melted
For the blueberry pie filling:
- 3 cups fresh blueberries (see notes)
- ⅔ cup granulated sugar
- 8 oz. cream cheese (I use ⅓ less fat)
- 1 ½ cups plain yogurt (see notes)
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream
Instructions:
- Make Graham Cracker Crust. I crush Graham -Cracker in a food processor (which I reuse in the next section to fill blueberry pie), then add sugar, heart rate to combine it and add butter. Pulse it sometimes, and it will be good and combined for you.
- Dump the graham’s crust in a well-increased 9-inch spring-shaped pan or deep-dish cake plate. Spread it evenly around the bottom and then work it to the sides. I use a measuring cup or glass to flatten down and then press the mixture against the edges of the pan. During filling, paste the pan to raise the refrigerator slightly.
- Next, fill. Mix blueberries, sugar and in cup yogurt in your (wipe off) food processor and process until even. You can also use a blender.
- In a large bowl, mix cream cheese, remaining 1 cup yogurt, powder sugar and vanilla and use an electric mixer (or stand mixer) to combine until even. (Start slowly so that your powder sugar does not go anywhere.)
- Add the blueberry mixture to the cream cheese mixture and turn on the medium to combine.
- In a separate bowl, add heavy cream and use your (rinsed closed) mixes to defeat it until it turns into wheel cream – you want stiff tops (see note below).
- Fold the whipped cream into the blueberry mixture and mix gently. Get the Graham Cracker crust from the fridge and fill the blueberry pie in it.
- Freeze the pie until it is solid, about 3-4 hours. Cut, serve and enjoy with a serous cocket or knife! Extra can be stored in the freezer, thoroughly covered with plastic wrap, up to 7-10 days.
| Prep Time | Freeze Time | Total Time |
| 30 Minutes | 3 Hour | 3 Hour 30 Minutes |
Recipe Notes:
For Graham Cracker Crust, homemade depth is preferred; The fragments prepared for convenience can be used. Fresh blueberries are best, but if you use frozen, make sure they melt and dry. For a mild alternative, you can use low fat cream cheese, avoid fat -free. Different yogas works well. Heavy cream, or heavy whipping cream, is needed for whipped cream in filling; The couple is not a store failure due to sweetness.
Nutritional Info:
- Total Fat: 19g
- Saturated Fat: 11g
- Trans Fat: 0g
- Unsaturated Fat: 6g
- Cholesterol: 51mg
- Sodium: 193mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 35g
- Protein: 5g
Frosty Blueberry Dream Pie is a delicious and fresh dessert that sweet the sweet and tangy taste. With its creamy blueberry filling, butter crust and frozen texture, it creates an ideal treatment on hot days or special occasions. This Frosty Blueberry Dream Pie is easy to prepare and visually fantastic, and is sure to impress family and friends. Cool it for the best experience, and enjoy every bit of this dream, the joy of the fruit.
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