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Light Blueberry Cream Pie Recipe

Blueberry Cream Pie

This exceptionally light and refreshing blueberry cream pie comes together in minutes and is perfect for warm weather, potlucks, or a simple family dessert. The filling is airy and subtly sweet, combining whipped topping, fresh berries, and fat-free blueberry yogurt for a bright, fruity finish. It’s versatile too: swap the blueberry yogurt and fresh blueberries for raspberries, blackberries, or sliced strawberries to match seasonal fruit or personal preference. The recipe is simple enough for beginners and reliably disappears fast whenever I bring it to gatherings.

Blueberry Cream Pie in a graham cracker crust

Recipe Details

  • Course: Dessert
  • Cuisine: American
  • Yield: 8 servings
  • Serving Size: 1/8th of pie
  • Prep time: 10 minutes
  • Chill time: 1 hour
  • Total time: 1 hour 10 minutes

Ingredients

  • 1 (9-inch) ready-made reduced-fat graham cracker crust
  • 8 oz TruWhip or other whipped topping (or equivalent light whipped topping)
  • 2 cups fresh blueberries (more for garnish, if desired)
  • 2 containers (5.3 oz each) fat-free blueberry yogurt

Instructions

  1. In a mixing bowl, combine the whipped topping, fresh blueberries, and fat-free blueberry yogurt. Gently fold the ingredients together until evenly mixed, taking care not to crush the berries too much—leave some whole for texture and visual appeal.
  2. Pour the mixture into the prepared graham cracker crust and smooth the top with a spatula.
  3. Chill the pie in the refrigerator for at least one hour to allow the filling to set and the flavors to meld.
  4. Keep the pie refrigerated until ready to serve. Slice and serve cold; garnish with extra blueberries if you like.

Nutrition (per serving)

Values are approximate and based on one-eighth of the pie.

  • Calories: 230 kcal
  • Carbohydrates: 33 g
  • Protein: 3 g
  • Fat: 9 g
  • Saturated Fat: 6.5 g
  • Trans Fat: 9 g
  • Cholesterol: 1.5 mg
  • Sodium: 128.5 mg
  • Fiber: 2 g
  • Sugar: 19 g

Tips, Variations and Storage

To make this pie your own, try these easy variations and tips:

  • Fruit substitutions: Use raspberries, blackberries, or sliced strawberries in place of blueberries. Match the yogurt flavor to the berry you choose for the best balance of flavor.
  • Yogurt options: If you prefer a richer texture, swap the fat-free blueberry yogurt for regular or Greek yogurt. For a dairy-free version, use coconut-based whipped topping and a compatible non-dairy yogurt.
  • Sweetness adjustments: If the pie needs more sweetness, stir in a tablespoon or two of honey or powdered sugar to taste before filling the crust.
  • Presentation: Garnish with whole berries, a light dusting of powdered sugar, or a few mint leaves for color and contrast.
  • Make-ahead: This pie is ideal for preparing the day before. After filling, cover and refrigerate for several hours or overnight—just remove it from the fridge 10 minutes before serving for easier slicing.
  • Storage: Keep the pie tightly covered in the refrigerator for up to 3 days. Because it contains fresh fruit and whipped topping, it’s best enjoyed within a few days for peak texture and flavor.
  • Crumble crust alternative: If you like extra crunch, sprinkle a few chopped toasted nuts or graham cracker crumbs on top just before serving.

Serving Suggestions

Serve slices chilled alongside a cup of coffee or a scoop of light vanilla ice cream for an indulgent touch. This pie also works well as a potluck contribution because it travels easily when kept cold and is simple to slice and serve.

Last Step

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