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Frozen Blueberry Pie

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A light and refreshing Frozen Blueberry Pie that captures the spirit of summer with its creamy filling and tangy blueberry compote, topped with a crunchy graham cracker crust.

Ingredients

Scale
  • 1 ½ cups crushed graham crackers
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 ½ cups blueberries (fresh or frozen), divided
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • 8 ounces cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped to soft peaks

Instructions

  1. Prepare the Crust by crushing the graham crackers into fine crumbs and mixing with butter and sugar. Press into a pie dish and freeze.
  2. Make the Blueberry Compote by cooking blueberries with sugar and lemon juice until thickened. Cool to room temperature.
  3. Prepare the Filling Base by blending softened cream cheese with sweetened condensed milk, lemon juice, and vanilla extract until smooth.
  4. Fold in the whipped cream gently to maintain texture.
  5. Add cooled blueberry compote and reserved blueberries to the mixture, creating a marbled effect.
  6. Assemble the pie by transferring the filling into the graham cracker crust and smoothing the top.
  7. Freeze the pie for at least 6 hours until firm.
  8. Serve by letting the pie sit at room temperature for 10 minutes before slicing.

Notes

Perfect on its own or with whipped cream. Store leftovers in the freezer for up to 3 weeks.

Nutrition

Find it online: https://doughgirlbylea.com/frozen-blueberry-pie-recipe/

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