Blueberry Delight Pie
Submitted by joc23
A lighter blueberry pie with a graham cracker crust, baked nonfat cream cheese filling, blueberry pie filling, and fluffy whipped topping. Uses reduced-fat ingredients throughout without sacrificing the layered indulgence everyone loves.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minAll the layers. All the flavor. Less of the guilt.
This lightened-up blueberry pie uses nonfat cream cheese and egg white for a baked filling that’s smooth and tangy without all the fat. A graham cracker crust sweetened with powdered sugar holds everything together, blueberry pie filling goes on next, and a generous layer of whipped topping finishes the job.
It takes about 35 minutes to put together, then just park it in the fridge until you’re ready to slice and serve.
If you’re looking for a crowd-pleasing dessert that won’t wreck your week, this one checks every box.
Kitchen Tips
- Soften the nonfat cream cheese completely before mixing. It’s firmer than regular cream cheese and can leave lumps if it’s still cold.
- Whip the egg white before folding it into the filling for a lighter, airier texture in the baked layer.
- Let the baked filling cool fully before adding the blueberry pie filling and whipped topping. Warm filling melts the topping on contact.
- This pie actually improves after a few hours in the fridge, so making it the morning of or the night before is a smart move.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Prepare a pie pan with cooking spray; set aside.
To prepare crust, combine graham cracker crumbs, margarine, and powdered sugar.
Press into prepared pan. Meanwhile, to prepare filling, combine cream cheese, egg white, granulated sugar, and vanilla extract.
Spread over crust.
Bake for 15 minutes; cool. Then, spread blueberry pie filling over top.
Spread whipped topping over blueberry filling. Chill until ready to serve.
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