Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links at no cost to you. I am a REALTOR® licensed in the state of Utah, License No. 11785411-SA00 and affiliated with Presidio Real Estate (South Jordan).
Easy Sour Cream Blueberry Pie
Easy Sour Cream Blueberry Pie for Busy Seasons of Life
Lately, life has been a whirlwind. I’m deep in what I call the sandwiched life—caught between building my real estate business, managing a household, and keeping up with the grandkids. In the span of one week, we’re juggling three birthdays, the Fourth of July, a planned camping trip, and a dinner and concert with friends. Let’s just say: time is tight!
With so much on my plate (figuratively and literally), I needed a dessert that looked and tasted like I spent hours in the kitchen—but without actually spending hours in the kitchen. Enter: my Easy Sour Cream Blueberry Pie.
Ingredient List
Sour Cream Blueberry Pie:
1 Pre-made Graham Cracker Crust
1 Can Blueberry Pie Filling
1 Block Cream Cheese (8 oz)
2/3 Cup Sour Cream
1 8 oz Tub Cool Whip
1 Cup Powdered Sugar
1 tsp Vanilla
Pinch of Salt
1/2 tsp Pepper
Makes 8-12 servings
30 min Prep
The Perfect Dessert Shortcut
This pie is my go-to when I’m short on time but still want to bring something special to the table. To save time, I took a couple of smart shortcuts: I used a store-bought graham cracker crust and canned blueberry pie filling. Honestly? No one complained. The creamy filling, paired with the sweet blueberries, is always a crowd-pleaser.
The beauty of this recipe is how quickly it comes together, but there is one important thing to note: it does need to chill in the refrigerator for several hours (or overnight) to set properly. So if you’re planning to serve it, make sure to whip it up earlier in the day or the night before.
Life doesn’t always leave room for homemade everything, and that’s okay. Sometimes, you just need an easy win—and this pie is exactly that.
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How to Make Easy Sour Cream Blueberry Pie
To make the creamy filling, start by blending one block of softened cream cheese until it’s smooth and creamy. Once there are no lumps, mix in one cup of powdered sugar, a teaspoon of vanilla extract, two-thirds of a cup of sour cream, and just a pinch of salt. This creates a rich but light base with the perfect hint of tang.
Next comes the step that gives the pie its airy texture: folding in an eight-ounce tub of Cool Whip. This turns the mixture into a fluffy, silky filling that’s irresistible. Once everything is combined, spoon the mixture into a premade graham cracker crust—no need to make one from scratch when time is short!
For the topping, simply spread a can of blueberry pie filling over the creamy layer. The combination of sweet blueberries and the smooth sour cream filling is a match made in heaven.
The most important part of this recipe is giving the pie time to chill. It needs at least two hours in the refrigerator to set properly, but if you can make it the night before, even better. The longer it chills, the firmer and more sliceable it becomes.
When it’s time to serve, we love to add an extra dollop of Cool Whip on top of each slice. I usually grab a larger tub of Cool Whip just for this reason—it makes each serving feel a little extra special.
This pie has saved me more than once when I’m juggling a million things. It’s quick, easy, and always a hit. So if you’re living the sandwiched life like I am, give this recipe a try—you’ll be glad you did!
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