Easy Blueberry Cream Pie

"This is a perfect summer pie. I've often used the fat-free versions of cream cheese, sour cream and Cool Whip, and it's still wonderful."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by IrishForever photo by IrishForever
Ready In:




  • In medium bowl, with mixer beat cream cheese, sour cream and sugar until well-blended.
  • Fold in Cool Whip.
  • Spoon half of mixture into pie crust; top with 1 cup blueberries.
  • Spread with remaining cream cheese mixture.
  • Scatter with remaining blueberries.
  • Cover with plastic wrap and refrigerate at least 5 hours.

Questions & Replies

default avatar
  1. Judy B.
    I live in Europe and can't get Cool Whip here? What can I use as a replacement? Just make my own whipped cream?
  2. katslover3
    Can this pie be frozen after it is made.


  1. IrishForever
    This recipe came out delicious - I would make it again. I added some lemon zest and a tsp. of vanilla. Gave it even more flavor. I also included fresh sliced strawberries to bulk up the fruit factor. I added some in the middle and more on the top. I made my own graham cracker crust which is easy to do and tastes so much better than store bought. I used my toaster oven to bake the crust for 8 min. at 350. And finally, I love that the pie is no bake! Thanks for sharing this recipe.
  2. gardenjo60
    I dont like cool whip and will try it with homemade whipped cream and a little vanilla.
  3. NIcmic
    I stumbled upon this recipe when looking at my Food.com newsletter...perfect timing, the night before I was going to a potluck! Used a storebought crust since I was short on time, but had all the other ingredients on hand, actually waiting to be used up -- how often does that happen? I used a mix of full fat/low fat ingredients, and replaced some of the sugar with a bit of stevia. Also since I had a ton of blueberries in my freezer I used 2C frozen, mixing it all together and pouring the entire mixture in the crust. Not as pretty of course but every bit as good I'm sure. It went over very well at the potluck so made it again today to take to another potluck. I agree with other reviewers, it would be equally delish with strawberries! I love that this is easy & quick, and being diabetic I love that its not overly sweet, a lovely light treat especially for the summer! Two thumbs up & 5 stars from me!!
  4. Lisa in Chicago
    Thank you, this was great. I added blueberry preserves to the bottom of the pie.
  5. Dr. Jenny
    I made this tonight for my dad's birthday dessert. It was fantastic! Everyone enjoyed it. I liked how unbelievably fast and simple it was to make. This kind of dessert is right up my alley: delicious results, minimal effort. I might experiment next time with low-fat ingredients, but for dad's birthday, I followed the recipe exactly as posted. I will make this again for sure. Thanks!


  1. iwasnaut
    I made parfaits instead of a pie. I also used shortbread cookie crumbs instead of graham cracker crumbs. I placed a spoonful of cookie crumbs in the bottom of a parfait glass, then a few spoonfuls of the cream mixture and sprinkled on some blueberries. Repeat the layers. Chill before serving.
  2. terri b.
    Can add blueberry preserves to bottom if crust Add vanilla to cool whip Can add lemon zest and or strawberries
  3. chambleechick
    I added a teaspoon of vanilla & a bit of lemon rind
  4. Terrie Martindale
    This is good made with 2% Fage plain yogurt instead of sour cream.
  5. katslover3
    Freezing pie



Find More Recipes