Last updated on June 30th, 2019
My favorite finale for a spring or summer dinner party? Frozen Yogurt Blueberry Pie. Here’s the video how-to and printable recipe for this light and refreshing make-ahead dessert:
As mentioned, I originally published this recipe in June of 2013. Check out these reader reviews:
Divine. Tasted at 3 1/2 hours… De-lish! No stick on the pan at all… I may have it for breakfast. Yogurt and fruit is a good breakfast, right? — Paula
Just a note to tell you that I found your recipe after I was gifted with a GIANT container of blueberries. I made it for a party where everyone must have been dieting, and it lived in my GF’s freezer for 2 weeks before being brought to a picnic this past weekend. I was amazed it survived the cooler, and then even MORE amazed at how quickly it disappeared. I had pressed mint leaves into the top for decoration, and apparently the flavor was absorbed into the pie while it was stored. Big hit! Everyone wanted the recipe. — Maggie
About to make this for the third year in a row, in what has become a 4th of July tradition. (This year, I’m taking it to a family gathering, so I’m a little sad that I won’t get as much to myself.) Love this recipe!! — Joanne
Think you’ll give this no-bake dessert a go? You can let me know by posting a comment below. I love hearing from you!
xKevin
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Here’s the printable:
I love this no-bake pie. It's light. It's refreshing. It's a perfect finish for any spring or summer dinner party. Give it a try, okay?
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup light brown sugar
- 4 Tablespoons unsalted butter, melted
- 1 pint blueberries
- 1 cup granulated sugar
- 2 (8-oz) packages cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar, divided
- 1 (16-oz) container yogurt
- 2 cups heavy cream
- Optional Garnish: fresh blueberries, mint leaves
Instructions
- Coat a 9-inch springform pan with non-stick spray. In a small bowl, stir together the crust ingredients. Press into the bottom of the springform pan, and then place the pan in the freezer.
- Pour the blueberries and granulated sugar into the bowl of a food processor; pulse just until a smooth puree is achieved. (Can also be pureed 1 cup at a time in an electric blender.)
- In the bowl of a standing mixer, beat cream cheese until smooth. Then beat in the vanilla extract and yogurt. Turn the machine off, add 1/2 cup confectioners’ sugar, and beat until well-blended. Finally, add the blueberry puree, and beat until smooth.
- In a medium bowl, beat the heavy cream and the remaining confectioners’ sugar until smooth. Fold the whipped cream into the cream cheese mixture. Pour the finished filling into the springform pan. Freeze for 4 hours. If not serving right away, cover with plastic wrap and freeze overnight or for up to one week.
- To unmold, simply unclasp the springform pan, and place the dessert on a serving plate or cake stand. Garnish with mint leaves and fresh blueberries.
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David says
Kevin, what can I say…..you’re just cool!
phyllis says
After decorating, do you place the pie in the refrig, freezer or countertop? Or do you decorate right before serving? This looks yummy!
Joan says
This pie has become my 4th of July tradition. I make it red, white and blue by dividing the cream cheese mixture in thirds, adding blueberry purée to one third and raspberry purée to one third, and leaving the last third plain. Then I layer it red, white, and blue! So yummy on a hot summer day!
Kevin Lee Jacobs says
Hi David – You’re too kind!
Hi Phyllis – Decorate just before serving.
Hi Joan – Brilliant idea for 4th of July. Thank you!
AnnieW says
As usual Kevin, you are amazing! Can’t wait for blueberry season. It’s coming soon!!
Layla Fowler says
Thanks for the recipe, I can’t wait to try it. I may use reduced fat cream cheese and Cool Whip instead of the heavy cream (sorry I know that’s sacrilege but heavy cream does not agree with my digestion these days). Would love to see more healthy-ish desserts featuring fruit and yogurt. Thank you!
Linda says
The entire meal sounds delicious. May I come?
Georgeann Brown says
I am thinking individual parfaits. I would sub and layer ginger snap crumbs for almond flour crust. Of course, not gluten free but c’est la vie.
KAREN HAYWARD says
Can I substitute regular flour for the almond flour? It is really expensive here in Mexico.
Lois says
I haven’t tried it, looks delicious but way tooooo much sugar. I’d probably cut in 1/2. Love your emails.
Kevin Lee Jacobs says
Hi Karen – I don’t think regular wheat flour will work for the crust. Crushed graham crackers are a fine substitute for the almond flour.
Honeybee says
Oh My….Fresh blueberries will not be in season till July in the PNW. Would this work with frozen?
Lynn says
This sounds delicious and I want to make it. However, could you tell me how much is one pint of blueberries – in cups, grams or ounces, I don’t mind which. I’m finding it hard to convert from pints.
Doreen says
Looks like a fabulous dessert. Have you tried it with raspberries. We have family members with blueberry allergies.
Kevin Lee Jacobs says
Hi Honeybee — This recipe should work just fine with frozen blueberries.
Hi Lynn – 1 dry pint of fresh blueberries = 12 to 14 oz = 2 cups. Enjoy!
Hi Doreen – Joan (see comment #3 above) has used raspberries in a variation of this dessert.
Nancy Cummins says
Just had an opportunity to view the video of the frozen yogurt blueberry pie. It looks delicious. Hope to have a chance to create one soon. I also hope the dinner went well, it also sounded great!
Sandra Payette says
Hi Kevin: Made this today for a dinner party tomorrow night. Wow, what a treat. It was easy to make as well. Thanks ever for all that you do. I’ve never had a fail with your recipes. xo
Kevin Lee Jacobs says
Hi Sandra – I’m glad the recipe was a success for you. Good luck with your dinner party!
Lori says
This will be perfect for the dessert end of my Easter Dinner. There’s 4 guys that love anything blueberry….but not me. I have to eat them when the are very tart. Lol.
Collie Bonin says
How long will this keep in the refrigerator?
Kevin Lee Jacobs says
Hi Collie – Better to store the dessert in the freezer. There, if covered, it will remain fresh and wonderful (and solid!) for at least a week.