NoBake Blueberry Pie with Graham Crust

Instructions:

1. Combine the graham cracker crumbs, melted butter, and syrup in a bowl. Stir until the mixture resembles wet sand.
2. Firmly press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 10 minutes to set.
3. Place blueberries, maple syrup, and salt in a saucepan over medium heat. Stir occasionally until the berries burst and release their juices (about 5–7 minutes).
4. Whisk cornstarch and water in a small cup to create a smooth slurry. Pour the slurry and lemon juice into the bubbling berries, stirring constantly.
5. Simmer for 2 minutes until the mixture thickens into a glossy, jam-like consistency. Remove from heat and let cool for 20 minutes.
6. Pour the cooled blueberry mixture into the chilled crust, smoothing the top. Refrigerate for at least 4 hours (or overnight).
7. Beat the heavy cream, Greek yogurt, maple syrup, and vanilla until stiff peaks form. Dollop the cream atop the set pie just before serving.