No Bake Blueberry Pie
This No Bake Blueberry Pie is an easy, delicious dessert that has become a beloved family tradition, perfect for summer gatherings!
Ingredients
For the Blueberry Mixture
- 250 g fresh blueberries Use ripe, fresh blueberries for best flavor.
- 90 g granulated sugar Adjust based on the sweetness of the blueberries.
For the Cream Base
- 200 g cream cheese Softened for easier mixing.
- 250 g mascarpone cheese
- 24 g whipped cream stabilizer Helps to maintain the cream's texture.
- 50 g powdered sugar For sweetness and smoothness.
- 8 g vanilla sugar
- 500 ml heavy cream Whip this until thick.
For the Layers
- 75 g blueberry syrup Use from the prepared blueberry mixture.
- Maria biscuits Enough to create a couple of layers.
- 50 ml heavy cream For the ganache.
- 100 g white chocolate For the creamy topping.
- Milk For dipping the biscuits.
Instructions
Create the Blueberry Syrup
- In a medium pan over medium heat, toss together the blueberries and granulated sugar.
- Bring to a boil for about 7–10 minutes while stirring regularly.
- Once bubbling, pour through a sieve and set the syrup aside.
Whip Up the Cream Base
- In a bowl, combine cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar.
- Mix on medium speed until smooth.
- Gradually add heavy cream while mixing until firm peaks form.
Make the Blueberry Cream
- Scoop out one-third of the cream and fold in 75 g of prepared blueberry syrup until well combined.
Assemble the Pie
- Dip each Maria biscuit briefly in milk and arrange in a single layer on a serving plate.
- Pipe a layer of blueberry cream over biscuits, then add another biscuit layer.
- Spread half of the white cream over this layer and finish with a swirl of blueberry syrup.
- Repeat layers and cover the sides well, then refrigerate for at least a few hours or overnight.
Finish with White Chocolate Ganache
- Heat 50 ml of heavy cream until nearly boiling.
- Stir in white chocolate until glossy and smooth.
- Pipe a ring of the white cream around the edges and pour in the ganache.
- Drizzle with blueberry syrup and create a pattern with a toothpick.
- Cover and let set in the fridge overnight.
Serve and Enjoy
- Slice the pie and decorate each slice with fresh blueberries and a sprig of mint.
Notes
Store leftovers in an airtight container in the fridge for about 3 days. You can also freeze individual slices for longer storage.