VEGETARIAN NO-BAKE FROZEN BLUEBERRY PIE

INGREDIENTS

FOR THE GRAHAM CRACKER CRUST

• 1 half of cups graham cracker crumbs (from approximately 1 1/2 packages from a field)
• 1/four cup sugar
• 1/4 cup butter, melted

FOR THE BLUEBERRY PIE FILLING

• three cups sparkling blueberries (see notes)
• 2/3 cup granulated sugar
• eight oz. Cream cheese (I use 1/three less fat)
• 1 half of cups plain yogurt (I use nonfat)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream (see notes)

INSTRUCTIONS

1. Make the graham cracker crust. I crush the graham crackers in a food processor (that I reuse in the next element for the blueberry pie filling), then upload the sugar, pulse it to mix, and upload the butter. Pulse it a few times and it’ll get quality and blended and crumbly for you.
2. Dump the crust right into a well-greased 9-inch springform pan or deep-dish pie plate. Spread it lightly round the bottom and then paintings it up the edges. I use a measuring cup or a tumbler to flatten the bottom and then press the combination towards the sides of the pan. Stick the pan the refrigerator to firm up a chunk while you're making the filling.
3. Next, combine blueberries, sugar and half cup yogurt for your (worn out) food processor and process until clean. You may want to use a blender, too.
4. In a massive bowl, combine cream cheese, last 1 cup of yogurt, powdered sugar and vanilla and use an electric powered mixer (or stand mixer) to combine till easy. (Start on sluggish so your powdered sugar doesn’t pass anywhere.)
5. Add the blueberry mixture to the cream cheese mixture and beat on medium to combine.
6. In a separate bowl, add heavy cream and use your (rinsed off) mixer to overcome it till it will become whipped cream - stiff peaks are what you want (see notes underneath).
7. Fold the whipped cream into the blueberry mixture and punctiliously combine. Get your graham cracker crust from the fridge and pour the blueberry pie filling into it.
8. Freeze the pie until stable, about 3-4 hours. Slice with a serrated pie cutter or knife, serve and experience! *Extras may be saved within the freezer, well included with plastic wrap, for up to at least one week. Maybe more, however it by no means lasts that lengthy here so I’m now not sure 😉

RECIPE NOTES

• I’ve now not attempted this using frozen blueberries, but you probably could alternative them. Make positive they're absolutely thawed and don’t have an excessive amount of more water or liquid with them.
• You may want to sub shop-sold whipped cream, but it takes simply mins to make your personal. You’ve already were given the hand or stand mixer out, so cross beforehand and use it. It took me maybe a minute on medium-high speed to whip the heavy cream into whipped cream. I wasn’t even paying near interest to the “peaks,” so don’t worry if you’ve by no means carried out it earlier than. Confession: I hadn’t! We don’t ever use whipped cream so I’d by no means made my very own. But wager what - it’s exquisite smooth!
• Source : https://www.familyfoodonthetable.com/no-bake-frozen-blueberry-pie/