No-Bake Blueberry Cream Pie
A quick no-bake version of rich dessert-style ricotta pie. Make this the day before and let the fridge do the rest.
Prep time: 25 minutes, plus plenty of chilling time
Yield: 6-8 slices
INGREDIENTS for Crust
About 15 2”x 5” graham crackers or 1 ½ cups crumbs
6 TB butter
1/4 cup sugar
1/2 tsp. ground cinnamon
INGREDIENTS for Pie
1 ½ bricks (8 oz) cream cheese
1 cup part-skim ricotta cheese (about half a 15-oz. tub)
1/2 cup + 2 TB sugar, divided
1 tsp. fresh lemon zest
1 tsp. pure vanilla extract
1 tsp. ground ginger
1 cup whipping cream
12 oz. (about 2 cups) blueberries
To make the crust, lightly spray the bottom of a 9” pie plate. In a food processor pulse the graham crackers into crumbs. Melt the butter. Pulse the crumbs with the butter, sugar, cinnamon, nutmeg, and cloves. Scrape crumbs into pie plate, and press to a uniform thickness on the sides and edges (Tip: Use the bottom of a second pie plate). Chill in the fridge while you make the filling.
To make your pie filling, thoroughly blend the cream cheese, ricotta, ½ cup sugar, lemon zest, vanilla, and ginger until smooth and creamy. A stand mixer is perfect for this. With a rubber spatula, gently fold in half (one cup) of the blueberries. Scrape this mixture into your pie crust. Whip the cream with the 2 TB sugar. Spread the cream over the top of your pie, and top with the remaining blueberries. Chill several hours or, even better, overnight.
Tip: Frozen blueberries help accelerate the chilling process. Just make be sure they are frozen separately, so you're not trying to mix in a block of frozen berries!