Cold Blueberry Pie
A refreshing cold blueberry pie with creamy topping and tangy fruit filling, perfect for summer gatherings and berry lovers seeking a cool, flavorful dessert.
Ingredients
Instructions
- Mix cream cheese and Cool Whip.
- Spread on bottom of baked 9-inch crust.
- Fill with 3 cups blueberries.
- Combine 1 cup blueberries and water in a saucepan. Bring just to boiling.
- Reduce heat and simmer for 2 minutes.
- Strain and reserve 1/2 cup juice.
- Combine sugar and cornstarch.
- Gradually add juice to the sugar and cornstarch mixture, stirring constantly, until thick and clear. Cool slightly.
- Add lemon juice to the mixture.
- Pour the mixture over the berries in the crust and chill.
- Serve with whipped cream.
Tips & Substitutions
For a creamier filling, use whipped cream instead of Cool Whip when mixing with cream cheese. If fresh blueberries are not available, frozen blueberries work well; just make sure to thaw and drain them properly. You can also substitute the sugar with honey or maple syrup for a different flavor profile. Adjust the sweetness based on your preference.
Serving Suggestions
Serve this refreshing Cold Blueberry Pie as a delightful dessert on warm days. It pairs beautifully with whipped cream or vanilla ice cream. For a complete meal, consider serving it alongside a light salad, such as Waldorf Salad With Peanut Butter Dressing, to balance the sweetness of the pie.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To maintain the crust's texture, avoid placing it in the freezer, as it may become soggy upon thawing. Enjoy it cold straight from the fridge for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Blueberry Pie contains roughly 223 calories, with 2g protein, 40g carbohydrates, and 7g fat. It is a good source of dietary fiber (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit for this pie?
Absolutely! While blueberries are the star of this recipe, you can substitute with raspberries, strawberries, or even mixed berries for a delicious twist. Just keep in mind that the sweetness and acidity of the fruit may alter the flavor profile slightly.
How can I make this pie gluten-free?
To make this Cold Blueberry Pie gluten-free, simply use a gluten-free pie crust. There are many store-bought options available, or you can make your own using almond flour or crushed gluten-free cookies. The filling remains naturally gluten-free, ensuring everyone can enjoy it.
What can I do if the filling doesn't set properly?
If the filling doesn’t set, it might be due to not cooking the cornstarch mixture long enough. Make sure it thickens properly before pouring it over the berries. If it still doesn’t set, you can refrigerate it for a longer time, or serve it as a delicious blueberry compote over ice cream.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).