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No Bake Blueberry Pie Recipe

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3.9 from 5 reviews

This no-bake blueberry pie features layers of creamy mascarpone and cream cheese mousse infused with blueberry syrup, soft Maria biscuit layers dipped in milk, and a luxurious white chocolate ganache topping swirled with blueberry syrup. Perfectly chilled to set overnight, this refreshing dessert combines fruity sweetness and creamy textures for a delightful treat without baking.

Ingredients

Blueberry Syrup

  • 250 g blueberries
  • 90 g granulated sugar

Cream Mixture

  • 200 g cream cheese
  • 250 g mascarpone
  • 24 g whipped cream stabilizer
  • 50 g powdered sugar
  • 8 g vanilla sugar
  • 500 ml heavy cream
  • 75 g blueberry syrup (reserved)

Blueberry Cream

  • one-third of the cream mixture
  • 75 g blueberry syrup

Base and Layers

  • Maria biscuits (quantity sufficient to form layers)
  • milk (for dipping biscuits)

Ganache and Decoration

  • 50 ml heavy cream
  • 100 g white chocolate
  • blueberry syrup (for decoration)
  • fresh blueberries (for garnish)
  • mint leaves (for garnish)

Instructions

  1. Prepare Blueberry Syrup: Place the blueberries and granulated sugar in a pan over medium heat. Bring the mixture to a boil for 7–10 minutes, stirring regularly. Strain the mixture through a sieve into a bowl, pressing to extract all juice and leaving behind the pulp. Reserve the syrup.
  2. Set Aside Blueberry Syrup: Pour the strained blueberry syrup into a piping bag and set aside for decoration and later use.
  3. Make Cream Mixture: In a deep bowl, combine cream cheese, mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the 500 ml heavy cream while mixing until the mixture is firm and fluffy.
  4. Prepare Blueberry Cream: Separate one-third of the cream mixture into another bowl. Add 75 g of the reserved blueberry syrup and gently fold it in to create the blueberry cream.
  5. Pipe Blueberry Cream: Transfer the blueberry cream into a piping bag and set aside for layering.
  6. Layer Maria Biscuits: Briefly dip Maria biscuits in milk just to soften slightly. Arrange a single layer of dipped biscuits on a round serving plate to form the pie base.
  7. Assemble First Cream Layer: Pipe the blueberry cream over the biscuit layer and spread it evenly. Add a second layer of Maria biscuits on top. Then pipe half of the remaining white cream over this layer and spread smoothly. Pipe a swirl of blueberry syrup over it for added flavor and appearance.
  8. Repeat Layers: Add another layer of Maria biscuits followed by the remaining white cream, spreading it evenly to cover the sides well. Refrigerate the assembled cake to set for at least a few hours, preferably overnight.
  9. Prepare White Chocolate Ganache: Heat 50 ml heavy cream until almost boiling. Pour over 100 g white chocolate and let sit for 1 minute. Stir gently until smooth and glossy, then allow to cool slightly.
  10. Decorate Cake: Pipe a layer of cream around the sides of the chilled cake. Spread the white chocolate ganache over the center of the cake. Pipe additional blueberry syrup on top and use a toothpick to create decorative swirls. Cover and refrigerate again to set, ideally overnight.
  11. Serve: Cut the pie into slices. Just before serving, garnish with fresh blueberries and mint leaves for a fresh, colorful finish.

Notes

  • Ensure biscuits are dipped briefly in milk to avoid sogginess but allow layering.
  • Blueberry syrup can be prepared ahead and stored refrigerated for up to 3 days.
  • Overnight refrigeration enhances flavor melding and helps the pie hold its shape when sliced.
  • Use whipped cream stabilizer for a firmer mousse that sets well without baking.
  • Adjust sugar quantities in blueberry syrup to taste depending on blueberry sweetness.

Find it online: https://cookedbygrace.com/no-bake-blueberry-pie-recipe/