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  1. Blueberry Refrigerator Pie

Blueberry Refrigerator Pie

03:25:00 Makes 10 servings, 1 piece (138 g) each.
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Makes 10 servings, 1 piece (138 g) each.

If you need a showstopper for dessert, give our Blueberry Refrigerator Pie a try. It isn't necessary to have a tart pan to make this blueberry pie, but it does maximize the oohs and aahs.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix wafer crumbs and melted butter; press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown; cool.
  • Meanwhile, combine 1-1/2 cups blueberries, sugar and 2 Tbsp. water in large saucepan. Bring to boil on medium-high heat, stirring constantly. Dissolve corn starch in remaining water; whisk into blueberry mixture. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add butter, zest and juice; stir until butter is melted. Stir in 3 cups of the remaining blueberries.
  • Pour blueberry mixture into crust; top with remaining blueberries. Refrigerate 3 hours or until firm. Top with Cool Whip. Remove side of pan before serving.

User Defined

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Prepare using lemon zest and juice.

Use a Springform Pan

Substitute a 9-inch springform pan for the tart pan.


Prepare using Saskatoon berries.


Substitute 1-1/3 cups Honey Maid Graham Crumbs for the Nilla Vanilla Wafers.


  • Makes 10 servings, 1 piece (138 g) each.

Nutritional Information

Serving Size Makes 10 servings, 1 piece (138 g) each.
Calories 280
% Daily Value
Total fat 12g
Saturated fat 8g
Cholesterol 20mg
Sodium 130mg
Carbohydrate 45g
Dietary fibre 2g
Sugars 31g
Protein 2g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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