Blueberry Pie Recipe No-Bake & Low Sugar
Easy no-bake blueberry pie recipe with a maple sweetened filling. Use any crumb crust you like - or the one included - to make a quick homemade dessert with either fresh or frozen blueberries.
Servings: 10 -12 servings
Calories: 247kcal
Equipment
- 1 medium saucepan
- 1 9-inch pie plate
Ingredients
Pie:
- 9 inch crumb crust (see recipe in notes below or use a favorite recipe or store bought crust)
- 1/2 cup pure maple syrup
- 3 tablespoons arrowroot powder or cornstarch
- 1/8 teaspoon salt
- 2/3 cup cold water
- 4 cups fresh or frozen blueberries, divided
- 1 tablespoon butter
- 1 lemon, juiced and zested (juice should equal 1 tablespoon)
Whipped Cream Honey Topping:
- 1 cup heavy whip cream
- 2 tablespoons honey
Instructions
Make Pie:
- Prepare pie crust, depending on what you're using* (make, bake, and/or thaw). Have crust ready and cooled before proceeding with the recipe.
- In a 3-quart saucepan combine the syrup, arrowroot or cornstarch, salt, and water, whisking until smooth. Add 3 cups of the blueberries and bring to a boil while stirring constantly. Cook 1-2 minutes or until thickened. Remove from heat.
- TIP: If using fresh berries, most might be still whole - use a potato masher to mash some of the berries until the filling takes on a blue color and about half of the berries are still intact.
- Add butter, lemon juice, zest, and the remaining 1 cup of blueberries. Stir until the butter has melted.
- Cool 10 minutes before pouring into prepared pie crust. Refrigerate for 2-4 hours or overnight (the longer the refrigeration, the easier it will be to cut).
Whip Cream Honey Topping:
- Before serving, whip the cream by adding the cream and honey to the bowl of a stand mixer (or large mixing bowl to use with a hand-held mixer). Whip until soft peaks form.
- Spread the topping over the pie filling evenly. Refrigerate until serving.
- Serve with additional blueberries sprinkled on top, if desired. Refrigerate leftovers for a few days or up to a week in air tight containers.
Notes
*You can use any type of crumb pie crust (homemade or store bought) or make and bake a regular pie crust.
Here's my go-to crumb crust recipe (I use the baked method because I like a crispier crust):
Bake or No-Bake Graham Cracker Crumb Pie Crust
- 1 1/2 cups graham cracker crumbs (about 1 sleeve of crackers)
- 1/4 cup coconut sugar (or brown sugar)
- 7 tablespoons butter or coconut oil
- pinch of salt
- Mix all the ingredients in a food processor (just add the crackers, whir them until fine and then add the remaining ingredients). Mix until clumps start to form.
- Dump into a 9-inch pie pan and press evenly on bottom and up sides. TIP: use the bottom of a measuring cup to press into pan.
- Choose Baked or No Baked Crust: To bake, heat oven to 325 degrees and bake for 10 minutes and then let cool. For a no baked crust, refrigerate immediately while proceeding with the recipe.
Nutrition
Serving: 1piece from 12 servings | Calories: 247kcal | Carbohydrates: 34.1g | Protein: 1.4g | Fat: 12.6g | Saturated Fat: 7.2g | Cholesterol: 34mg | Sodium: 177mg | Fiber: 2g | Sugar: 21.6g
