Nobake Sweet Creamy Blueberry Pie Recipes

CREAMY BLUEBERRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the blueberries in the pastry shell and set aside.
• Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended. Pour the sour cream custard over the blueberries.
• In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in the butter with pastry blender until the mixture resembles coarse meal. Sprinkle the topping over the sour cream mixture and berries in the pie shell.
• Bake in the preheated oven for 50 to 55 minutes, or until lightly browned. Cool on wire rack.

BLUEBERRY CREAM CHEESE PIE RECIPE!

Steps:

• Beat Cream Cheese in medium mixing bowl until fluffy.
• Add Sweetened Condensed Milk, Lemon Juice, Sugar and Vanilla Extract, and beat until well combined and creamy.
• Pour into Graham Cracker Pie Crust, and cover.
• Chill in refrigerator overnight.
• Also place Blueberry Pie Filling can in refrigerator to chill overnight.
• When ready to serve, remove from refrigerator and carefully pour contents of chilled Blueberry Pie Filling can onto the top of the pie.
• Slice and ENJOY!!

BLUEBERRY CREAM CHEESE PIE

Steps:

• Combine the crumbs, butter, and salt in a bowl and mix until the crumbs are evenly saturated.
• Press firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes; leave in the freezer while you work on the filling.
• Combine all the filling ingredients in a bowl and beat until well combined. Pour into the crust and cover loosely with plastic wrap.
• Refrigerate for at least 4 hours (or overnight).
• Once the pie has chilled, make the topping.
• Stir together the sugar, cornstarch, water, and lemon juice in a small saucepan until well combined. Add the blueberries and stir to coat.
• Set the pan over medium heat and cook, stirring frequently, until the mixture boils and thickens quite a bit, about 10 to 20 minutes. (At first the mixture won't seem to be doing much, then the blueberries will give off a lot of juice, then the mixture will start to thicken.)
• Remove from the heat and cool to room temp. Spread over the pie and chill for another hour or so, until the topping is fully chilled.
• Slice and serve.
• Uneaten pie can be stored in the fridge, covered, for 3 or 4 days. You can also freeze individual slices, tightly wrapped, for about a month.

NO BAKE BLUEBERRY PIE (USING FRESH OR FROZEN BLUEBERRIES)

Steps:

• Combine sugar, cornstarch, salt, lemon juice, and water in a medium saucepan. Stir together till smooth.
• Add three cups of blueberries (fresh or frozen) to the mixture. Bring to boil over med-high heat, stirring, so the blueberry mixture doesn't burn on the bottom.
• Once the blueberries have come to a boil, reduce heat to medium and cook for 2 to 5 additional minutes until the blueberry mixture is nice and thick. (It should be thick like blueberry pie filling.)
• Remove from heat and cool blueberry mixture to room temperature. (I transferred my blueberries to a separate container to quicken the cooling process.)
• Stir the remaining cup of blueberries into the cooked blueberry mixture. (If using frozen blueberries, make sure they are thawed, and you'll want to strain out as much of the extra blueberry liquid as possible.)
• Transfer the blueberry mixture to the crust and refrigerate for at least 2 hours.
• Serve with a dollop of your favorite whipped cream.

NO-BAKE BLUEBERRY CHEESECAKE

Steps:

• Stir graham cracker crumbs and melted butter together until well combined.
• Press into an ungreased 8x8 or 9x9 pan.
• Place in fridge to chill for 15 minutes.
• With electric beaters, beat cream cheese until light and fluffy.
• Add can of sweetened condensed milk and continue to beat until smooth and creamy. Note: it will look quite runny at this point.
• Beat in lemon juice and vanilla. Mixture will thicken.
• Pour over chilled crust and place in fridge to firm up for 2-3 hours before topping with pie filling.
• Spoon the blueberry pie filling evenly over the cheesecake.
• Run a knife around the edge of the pan to loosen before serving.

NOBAKE SWEET & CREAMY BLUEBERRY PIE!

Steps:

• Drain the berries,and save the juice.
• Put the condensed milk and lemon juice in a electic mixer,beating until thick.
• Add the salt,and fold in the berries.
• Blend well.
• Pour mixture into the pie crust.
• Refridgerate for about 2 hours.
• Boil blueberry juice down to a syrup and let chill.
• Before serving,cover pie with whipped cream,and drizzle berry juice on top!