Skinnytaste > Recipes > Super Light Blueberry Cream Pie

Super Light Blueberry Cream Pie

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This cream pie is so light and tasty and it only takes 5 minutes to make. You can also make this with raspberries, blackberries, or strawberries. Simply substitute the blueberry yogurt for another flavor to match your fresh fruit. I brought this cream pie to a dinner and it completely disappeared!

Blueberry Cream Pie

5 from 2 votes
Course: Dessert
Cuisine: American
Prep: 10 mins
Chill time: 1 hr
Total: 1 hr 10 mins
Yield: 8 servings
Serving Size: 1 /8th of pie


  • 9 inch ready made reduced fat graham cracker crust
  • 8 oz Tru Whip topping
  • 2 cups fresh blueberries
  • 2 5.3 oz fat free blueberry yogurt


  • Combine Cool Whip, berries and yogurt in a bowl.
  • Pour into pie crust and chill in the refrigerator at least one hour.
  • Keep refrigerated until serving.

Last Step:

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Serving: 1 /8th of pie, Calories: 230 kcal, Carbohydrates: 33 g, Protein: 3 g, Fat: 9 g, Saturated Fat: 6.5 g, Trans Fat: 9 g, Cholesterol: 1.5 mg, Sodium: 128.5 mg, Fiber: 2 g, Sugar: 19 g


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76 comments on “Super Light Blueberry Cream Pie”

  1. Avatar photo
    Jackie Kanavas

    Made this yesterday and love it!  Quick and easy to make . Mine set up beautifully but I did make sure that I very gently folded the ingredients together. Looking forward to trying different variations of this pie. 

  2. Curious, the Ingredients say “Tru Whip” but the directions say “Cool Whip.” If I can’t find “Tru Whip” – can I use “Cool Whip” in place of the “Tru Whip”?

    Thank you!

  3. I made this tonight. It turned out great, thick and creamy. I used two Greek blueberry yogurts, 2 cups chopped up blackberries in the filling, and sliced strawberries on top. It wasn’t very sweet as far as desserts go, but my 5 year old ate every bite and loved it. 

  4. Pingback: Skinny Summer Berry Terrine • Simple Nourished Living

  5. This was delicious! Could it be prepared and stored in freezer to have on hand for unexpected company? Thank you!