Blueberry Cream Pie – Light, Creamy, and Bursting with Berries

This Blueberry Cream Pie is a luscious dessert that combines a creamy, velvety filling with a juicy, sweet-tart blueberry topping, all nestled in a crisp, buttery crust. With its vibrant color and refreshing flavor, it’s a perfect pie for spring, summer, or any time you’re craving a light and elegant treat. Simple to make yet impressive to serve, this pie is sure to become a favorite.

Why You’ll Love This Recipe

Berry Freshness – Juicy blueberries lend natural sweetness and vibrant flavor.
Silky Cream Filling – Smooth and light with just the right touch of sweetness.
Gorgeous Presentation – A show-stopping dessert that’s as beautiful as it is delicious.
Make-Ahead Friendly – Perfect for prepping ahead and chilling before serving.

Ingredients

For the crust:

• 1¼ cups graham cracker crumbs
• 3 tbsp light butter, melted
• 1 tbsp sugar or sweetener of choice

For the filling:

• 8 oz reduced-fat cream cheese, softened
• ½ cup powdered sugar (or sweetener)
• ½ cup plain nonfat Greek yogurt
• 1 tsp vanilla extract

For the blueberry topping:

• 1½ cups fresh or frozen blueberries
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water
• 1–2 tsp sugar or sweetener, to taste

Instructions

1. Prepare the Crust
Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom and sides of a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Cool completely.

2. Make the Filling
In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar, Greek yogurt, and vanilla extract, and mix until creamy. Spread the filling evenly into the cooled crust.

3. Make the Blueberry Topping
In a small saucepan, combine blueberries, water, lemon juice, and sugar over medium heat. Cook for about 3–4 minutes until berries begin to release their juices. Stir in the cornstarch slurry and cook another minute, until thickened. Cool slightly.

4. Assemble the Pie
Spoon the cooled blueberry topping over the cream filling. Refrigerate the pie for at least 2 hours before serving.

Nutritional Information (Per Serving)

Calories: 180
Protein: 5g
Fat: 7g
Carbohydrates: 24g
Sugar: 12g
Fiber: 2g

Tips for Success

Use Fresh or Frozen Berries – Both work beautifully for the topping.
Add Zest – A little lemon zest in the filling or topping adds brightness.
Chill Well – The pie slices more cleanly and holds its shape when fully chilled.

Why This Recipe Works

The creamy filling lightened with Greek yogurt pairs perfectly with the sweet-tart blueberry topping, and the crisp graham cracker crust ties it all together. This pie strikes just the right balance of richness and freshness for a dessert that satisfies without feeling too heavy.

Blueberry Cream Pie is the ultimate light and elegant dessert — creamy, fruity, and perfectly balanced. With its beautiful presentation and easy preparation, it’s ideal for any occasion when you want to impress and delight.